A Jerry James Stone Recipe
Jump to instructions
Categories
YellowIngredients
- ½ cup Gruyère
- ¼ cup Cheddar
- ¼ cup Parmesan
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 cup milk
Instructions
- Create a roux by warming the two tablespoons of butter in a large skillet and adding one tablespoon of flour. Whisk well until all of the flour is incorporated. If you like your sauce on the thicker side, use 2 tablespoons of flour.
- Slowly add in 1 cup of milk. Once the flour, butter and milk have combined, add 1/2 cup of Gruyere, 1/4 Cup Cheddar, and 1/4 Cup Parmesan..
- At this point, the sauce should be fairly thick. If you wish for it to be thicker, bring the cheese sauce to a slight boil and then remove it from the heat. If you want to thin it out a bit, add more milk. But do it sloooowly.
- Now it is ready to enjoy!
