Garlic White Sauce
2 tbs unsalted butter
2 tbs olive oil
1/2 cup flour
1 cup chicken stock
3 cups skim milk
2 tsp kosher salt
1 tsp ground pepper
2 pinches nutmeg
1/2 tsp mustard powder
1/2 tsp onion powder
2 tbs garlic powder
1 1/2 cups mozzarella
1/2 cup parmesan
1/2 cup smoked gouda
3 tbs basil
Add the butter and olive oil to medium sauce pan and cook over medium heat until the butter melts. Add the flour and continue to cook, stirring frequently for 3 to 4 minutes (don’t skip this step- chalky white sauce is not tasty). While cooking the flour and butter, combine the chicken stock and milk in a microwave safe bowl. Microwave for 5 minutes or until the stock and milk are warmed. Gradually add the liquid to the fat/ flour mixture and whisk briskly until it is well incorporated and there are no lumps. Add the salt, pepper, nutmeg, mustard powder, onion powder, and garlic powder. Continue to cook the mixture, stirring frequently, until the mixture thickens, about 8 minutes. Turn the heat down to medium-low. Add the cheeses and the basil (I used the basil you can buy in tubes in the produce section of the market, but fresh will work too). Stir until the cheeses melt. Add any additional salt and pepper to taste.