(normally used over vegetables).

1 cup Bechamel Sauce (see our previous recipe)
1 tbsp grated parmesan cheese
1 tbsp grated gruyere cheese
1 tbsp butter

Optional
2 egg yolks, lightly whipped
1/2 cup cream 35%

Add parmesan, gruyere and butter to a cup of Bechamel sauce.
Place in a skillet over low fire. When cheeses and butter are melted, remove from fire and use.

NOTE: For a richer sauce, add cheeses, butter, egg yolks and cream.