Editor’s Note: Cheese Sauce: Prepare as directed, omitting salt. Add 3/4 cup shredded cheddar, Swiss, American
or Gruyere cheese; cook and stir over low heat until cheese is melted.
Yield: 1 cup.
Herb Garlic Sauce: Prepare as directed, except saute 1/2 teaspoon minced garlic in the melted butter for 1-2 minutes or until tender. Stir in 1/4 teaspoon herb of your choice (caraway seed, celery seed, dried basil, oregano
or rubbed sage) with the flour.
Yield: 3/4 cup.
Lemon Chive Sauce: Prepare as directed. Stir in 1 tablespoon minced chives and 1/2 teaspoon finely shredded lemon peel.
Yield: 3/4 cup.
Parmesan Sauce: Prepare as directed, omitting salt. Add 1/4 cup grated Parmesan cheese; cook and stir over low heat until cheese is melted.
Yield: 2/3 cup.
