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  • 2 butter
  • 2 all purpose flour
  • 1/2 cup milk
  • 3/4 cup beef stock
  • 1/4 cup shredded Gjetost cheese
  • Pinch of salt


<ol> <li>In a medium saucepan, melt the butter over medium low heat. Add the flour and whisk until no lumps remain and the flour has a chance to cook a bit. 2-3 minutes.</li> <li>Add the milk and beef stock, continuing to whisk until the mixture begins to thicken slightly. Add the cheese and stir until completely melted. If sauce is too thick add small amounts of additional beef stock until it’s the correct consistency. Cover and keep warm.</li> </ol> Serve with <a title="Norwegian Pureed Root Vegetables" href="">Norwegian Pureed Root Vegetables</a> and <a title="Rosemary and Juniper Crusted Lamb Chops" href="">Rosemary and Juniper Crusted Lamb Chops</a>. [caption id="attachment_337860" align="aligncenter" width="620"]<img src="" alt="Juniper and Rosemary Crusted Lamb Chops with pureed Root Vegetables and Gjetost Sauce |" width="620" height="413" class="size-large wp-image-337860" /> Maria Nelson[/caption] <strong><em>For more from Maria, visit her at <a title="" href="" target="_blank">Pink Patisserie</a>.</em></strong>

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