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?

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.