Sunday, February 2, 2014
4 cheese sauce recipe
-75 cubic centimeters of cream
-50 cubic centimeters of béchamel sauce
-20 gram (s) fontina cheese
-20 gram (s) Gruyère cheese
-blue cheese 15 gram (s)
-20 gram (s) of Parmesan cheese
-Quantity to taste of salt, pepper and nutmeg
1. In a hot skillet cream and bechamel sauce.
2. Separate cut the cheese into cubes. When the skillet mixture boils, add the cheese and cook over low heat, always stirring with a wooden spoon.
3. Once they are melted cheeses and a perfect mixture is formed, season the sauce with salt, pepper and nutmeg.
4. Serve and enjoy.