Hi, we reccommend that you use recipe directories from trusted sources, like www.food52.com (the host for foodpickle, or epicurious.com. Use foodpickle when you have a question or need substitution advice. Our recipes are in U.S. measurements. There are lots of types of cheese sauce, I don't know which type you are looking for. For what application.

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We learned the 2/2/1 ratio in home ec class in the 1970s for a medium white sauce. 2 tablespoons butter, 2 tablespoons flour to 1 cup milk. Melt the butter, stir in flour, cook for a minute, add the milk. Stir and cook until bubbly and thickened. Remove from heat. Add cheese and seasonings and stir until melted and blended. For example 1 to 2 cups shredded cheddar. Salt and pepper, dash of hot pepper sauce, dry mustard, Worcestershire sauce. Did anyone else learn this in home ec?

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