I made this sauce with the intention of pouring it on top of my Chicken Kiev balls, however the consistency turned out to be more of a dipping sauce. So that’s what I will use it for. You could add a little more milk to make it thinner and more of a sauce if you wanted too.
Also, after adding the cheese, don’t return the sauce back to the heat because the cheese becomes stretchy (which is how this became what it is).
It’s really quick and easy and tasted lovely BUT if you dislike white sauce, then you will most likely not enjoy this one.
Be sure you are able to devote 5 minutes to cooking prior to making as it is really quick to make and will go wrong even quicker.
I used skim milk because that’s what I keep in my house but I see no reason as to why you couldn’t use full cream or whichever milk you prefer.
- 1/3 Cup Parmesan Grated
- Garlic Salt to taste
- Salt to taste
- Black Pepper to taste
- 3 tbs Plain Flour
- 450 Skim Milk
- 25 g Butter
Melt butter in pan.
Add flour and stir to combine.
Add milk, stirring continuously until thickened.
Remove from heat.
Add cheese, pepper, garlic salt, and salt.
If you return it to heat at this point the cheese will become stretchy and the sauce will become suitable for dipping.
Add more milk for a thinner (sauce-like) consistency.
If you have any questions while making this recipe (or even if you’ve just tried the recipe and loved/hated it) please don’t hesitate to comment.