Author: Pizza Today
Recipe type: sauce
- 1 cup béchamel sauce
- ½ cup grated Gruyere cheese
- ½ cup grated Parmesan
- Heavy cream
- 2 tablespoons unsalted butter
- Heat the béchamel until it simmers.
- Turn the heat to low.
- Stir in the Gruyere and then the Parmesan.
- Thin sauce to the consistency desired by using the heavy cream.
- Remove from heat and swirl in the butter.