Gjetost Sauce

Juniper and Rosemary Crusted Lamb Chops with pureed Root Vegetables and Gjetost Sauce
Maria Nelson
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Ingredients

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

Instructions

  1. 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.
  2. 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.

Serve with Norwegian Pureed Root Vegetables and Rosemary and Juniper Crusted Lamb Chops.

Juniper and Rosemary Crusted Lamb Chops with pureed Root Vegetables and Gjetost Sauce | Relish.com

Maria Nelson

For more from Maria, visit her at Pink Patisserie.