In a warm saucepan melt butter. Remove from heat and wisk in Corn starch until well blended. Return to heat and wisk in 2 cups of Milk (one at a time), continue until sauce thickens.
Remove from heat and wisk in Parmesan Ch --- FidoPCB v1.4 [f0f99/c] *
Your Bechemel Sauce is ready. Bon appetit!
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