John Harman’s Cheese Sauce for Vegetables and Seafood

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John Harman’s Cheese Sauce for Vegetables and Seafood

John Harman
Especially good on asparagus.
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Servings 6

Ingredients
  

  • 2 Tbsp Butter
  • 3 Tbsp Flour
  • 1 Tbsp Onion minced
  • 1-2 Tbsp Parsley minced
  • ¼-½ tsp Basil
  • ¼-½ tsp Marjoram
  • ¼-½ tsp Salt
  • 1 can Evaporated Milk 13 oz – 1½ cups
  • ½ cup Water optional
  • 1 cup Cheddar shredded

Instructions
 

  • Melt butter
  • Remove from heat.
  • Blend in flour, onion, parsley, basil, marjoram, and salt.
  • Gradually blend in milk and water.
  • Cook over medium heat until thickened.
  • Lower heat, add cheese and melt in.
  • Blend well.

Notes

Note: Mr. Harman changed this recipe over the years. In the 1960’s he used smaller amounts of spices and water but in the 1970’s he increased the spices and omitted the water.
Recipe from: John Harman’s Collection
Included in his 1972 Recipe Brochure