Total Time
30mins
Prep 15 mins
Cook 15 mins

Great topper for hashbrowns, great substitute for hollandaise.

Ingredients Nutrition

Directions

  1. Make a roux with the equal parts butter and flour.
  2. Melt the remaining butter in a sauce pan with the olive oil.
  3. Add the onion, saute until tender.
  4. Add the garlic, saute until lightly brown. Deglaze with Whiskey.
  5. Add milk, bring to very gently simmer, low heat.
  6. Add the roux until sauce starts to thicken, you may not need all the roux.
  7. When thick, remove from heat and stir in cheese.
  8. Pour over desired side or main dish and ENJOY!

Reviews

(1)
Most Helpful

This was really good. It was easy to make. I had this with Recipe #223108 The two were really good together. I think this would be good with tuna fish or chicken in it. I will be making this again. Thank you for sharing your recipe. Made for PAC Spring '08.

AuntWoofieWoof April 21, 2008

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