Parmesan cheese sauce

Yield: 8 Servings

Measure Ingredient
¼ cup Butter
¼ cup All-purpose flour
1½ cup Half and half
1½ cup Water
2 teaspoons Chicken bouillon granules
½ cup Parmesan cheese; freshly grated

Melt butter in a saucepan. Stir flour into hot butter and blend well.

Gradually stir in half-and-half 1½ c. water and bouillon. Stir constantly until thickened. Stir in cheese and heat until melted. Serve over baked or poached fish or pasta.

NOTES : This goes with my cannelloni recipe, but I've also tried it on vegetables and it's excellent.

Recipe by: The Good Housekeeping Illustrated Cookbook Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 8, 1998

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