Cook Time: 5 minutes
Ingredients:
- 2 tablespoons flour
- 4 tablespoons butter
- 1 teaspoon olive oil
- 1 clove garlic, crushed
- 1/2 cup half-and-half
- 1 cup milk
- white pepper to taste
- 2 tablespoons parsley, chopped
- 3/4 cup grated Myzithra or Romano cheese
Preparation:
Combine butter and olive oil in a saucepan over medium heat; add flour and stir until well blended. Cook for about 2 minutes, until flour is just beginning to color; add garlic. Pour milk and half-and-half in the roux with pepper and parsley. At the last moment add the cheese. Serve hot over hot cooked pasta.
Herb Butter with Rosemary
Hollandaise Sauce
Remoulade Sauce
Garlic Butter
Spicy Cheese Sauce
Cheese Sauce with Mustard and Garlic
Easy Cheese Sauce
Cheddar Cheese Sauce
Bechamel Sauce with Variations
Chardonnay Cream Sauce
Cucumber Cream Sauce
Savory Sauce Recipes
Vegetable Recipes Index
Side Dish Casseroles Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
