| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Italian | Italian, Sauces, Pasta | 1 | Servings |
INGREDIENTS
| 3 | tb | Butter |
| 3 | tb | Flour;unbleached |
| 2 | c | Milk;hot |
| 1 | c | Mozzarella;cubed |
| 1 | c | Fontina;cubed |
| 1 | c | Provolone;cubed |
INSTRUCTIONS
"This recipe lists the cheese one should use for this very versatile sauce However, it can be prepared, as I often do, with any kind of cheese. Leftover cheeses are perfect for it." In a heavy bottomed saucepan, melt the butter over low heat. Add the flour, and stir till well combined with butter. Add hot milk all at once and keep stirring until the sauce is smooth and thick. Add the cheeses and stir until all the bits are melted. Keep warm until you are ready to use it. NOTE: If you don't use the sauce right away, you may keep it in the refrigerator for one day. Then leave it at room temperature for several hours before placing it over very low heat and stirring constantly to make sure that it does not stick to the bottom of the pan and burn. YIELDS: ABOUT 3 CUPS From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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