Cheese Yogurt Sauce
This sauce goes well with vegetables, pasta, and hard-cooked eggs.
3/4 cup plain yogurt, at room temperature
1 cup grated sharp Cheddar, or Swiss cheese
2 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon cold water
2 tablespoons butter
3/4 teaspoon paprika (optional)
Salt and ground white pepper to taste
Makes about 2 cups
Combine the mustard with the cold water.
Let it stand for 10 minutes.
In a saucepan, melt the butter over low heat. Add the flour and cook
1-2 minutes, stirring constantly.
Gradually add the milk and then the yogurt, stirring until the sauce is smooth and thickened. Add the cheese, mustard mixture, paprika, and salt and pepper.
Simmer, stirring, just until the cheese is melted.
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