Serves: 8
Total Calories: 68

4 tablespoons of margarine or butter
4 tablespoons flour
2 cups milk
1 cup grated cheese (or more)*
season to taste**

Set a 10-inch Dutch Oven over 4-6 briquets and let the butter melt. Stir with a wire whisk and add your flour a little at a time. Keep stirring as you add the milk slowly. If it appears too hot remove a couple of briquets. When you get a nice smooth consistency, add the cheese and stir until it melts. Continue to stir over low heat to further reduce it if you want a thicker sauce.

* For variety try different types of cheese--i.e. Jalapeno Jack cheese for a Mexican dish, Swiss cheese for a lighter sauce, etc.

** Since most cheese has plenty of salt already I don’t add any extra. Don’t be afraid to mince up fresh herbs such as parsley, chives, or dill for different flavors or color. Also, I like to season mine with paprika or lemon pepper.

A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Camp Chili, Stews, Soups and Sauces

Nutritional Facts:

Serves: 8
Total Calories: 68
Calories from Fat: 31

More Recipes from the Cee Dub's Dutch Oven and Other Camp Cookin' Cookbook:
Basco's Teriyaki Marinade
Basil/Garlic Butter
Beef Brisket Rub
Beer Batter
Begman's World Class Meat Marinade
Cache Basin Sheep Rub
Captian Bob's Tempura Beer Batter
Cee Dub's Grill Marinade
Cee Dub's Italian Red Sauce?
Cee Dub's Pepper Steak Marinade
Cornstarch Gravy
Dick's Hot Mustard
Easy Frying Pan Hollandaise
Garlic Butter
Grilled Chicken Marinade
Herb Butter
Home Made Cheese Sauce
Howard's Fish And Seafood Rub
Prime Rib Rub
Quick Camp White Sauce And Basic Brown Sauce With Variations
Quick Meat Marinade
Red Wine Marinade
Sausage Gravy
South Of The Border Rub
Southwest Marinade
Sweet & Sour Marinade
Texas Barbecued Brisket Rub
Tomato Mustard