|
|
|
Whatever your
cheese preference... this sauce recipe works with all
kinds!
|
|
1
green |
|
onion, thinly sliced |
|
|
1
Tbs |
|
butter |
|
|
1
Tbs |
|
flour |
|
|
dash |
|
white pepper |
|
|
2/3
cup |
|
milk |
|
|
˝
cup |
|
shredded cheese |
|
|
1
Tbs |
|
dry
white wine |
|
|
|
|
|
|
1 |
In 1 quart
saucepan, melt butter and sauté onion about 2
minutes or until tender. Stir in flour and a
dash of white pepper. Add milk. Cook and stir
over medium-heat until thick and bubbly. Cook
and stir 1 minute more. Reduce heat to low. Stir
in cheese just until melted. Remove from heat at
once. Stir in wine. |
|
2 |
If mixture
is thick, stir in 1-2 more T. of milk. |
|
|
|
|
Yield: 1 cup |
|
|
|
Cooking Tips |
|
*If you don't wish
to use wine in the recipe, substitute 1 t. lemon juice. |
|