Blue cheese sauce for vegetables
2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter -=OR=- |
| ¼ | cup | Margarine; |
| ¼ | cup | Flour; |
| 1 | cup | Milk; |
| 1 | cup | Sour cream(1/2 pint) |
| ⅓ | cup | Danish blue cheese; firmly packed |
| 1 | teaspoon | Yellow mustard; |
| 1 | teaspoon | Worcestershire Sauce; |
| 1 | can | (6 oz) mushrooms; sliced drained (optional) |
Directions
Melt butter and stir in flour. Gradually stir in milk, sour cream and cheese. Cook over low heat while stirring until sauce bubbles and thickens. Stir in mustard, Worcestershire sauce and mushrooms, if desired, and remove from heat. Season to taste with salt. Serve hot or cold. Makes about 2 cups. Source: 1,001 Recipes From Your Favorite Hometown Newspaper by Aileen Claire. Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 11-17-94
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