Yields: 1 quart
Ingredients:
1 quart Béchamel Sauce Recipe >>
4 ounces Gruyère Cheese, grated
Procedure:
Add the grated cheese to the warm béchamel and stir until the cheese is just
melted. Do not cook the sauce any further.
1 quart Béchamel Sauce Recipe >>
4 ounces Gruyère Cheese, grated
Procedure:
Add the grated cheese to the warm béchamel and stir until the cheese is just
melted. Do not cook the sauce any further.
Recipe Type: Authentic
Recipe Author: Chef Tim O'Donnell
Chef Background:
Executive Chef, The Watermark Restaurant
Chef-Instructor at the Institute for the Culinary Arts, Omaha, NE
Chef-Instructor at Metropolitan Community College, Dept. of Culinary Arts, Hospitality, and Horticulture
Source: http://faculty.mccneb.edu/tjodonnell/CHRM%201120/Soup%20and%20Sauce%20Cookery.pdf
Recipe Author: Chef Tim O'Donnell
Chef Background:
Executive Chef, The Watermark Restaurant
Chef-Instructor at the Institute for the Culinary Arts, Omaha, NE
Chef-Instructor at Metropolitan Community College, Dept. of Culinary Arts, Hospitality, and Horticulture
Source: http://faculty.mccneb.edu/tjodonnell/CHRM%201120/Soup%20and%20Sauce%20Cookery.pdf