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Add a photo* A derivative of the Béchamel. Means “cheese sauce”. Note: if the sauce is to be used in a baked dish use the minimum amount of cheese suggested and omit the butter at the end. Too much cheese can make the sauce stringy and the butter will end up pooled on top…
Ingredients
- 2 cups béchamel ¼ to ½ c of coarsely grated swiss cheese
- Kosher salt
- Pepper
- Pinch of nutmeg
- Pinch of cayenne pepper (optional)
- 1 to 2 tbsp unsalted butter, softened
Directions
- Bring the sauce to a boil. Remove from the heat, and beat in the cheese until it has melted and blended with the sauce. Season with salt, pepper, nutmeg, and optional cayenne. Off the heat and just before serving stir in the optional butter a bit at a time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 2 servings | |
| Calories 82 | |
| Calories from Fat 81 | 99% |
| Total Fat 9.24g | 12% |
| Saturated Fat 5.99g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 1mg | 0% |
| Potassium 7mg | 0% |
| Total Carbs 0.13g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.03g | 0% |
| Protein 0.12g | 0% |
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