1 Pint Bechamel Sauce 1 oz. Gruyere Cheese 1 oz. Butter Vegetable Water 1 oz. Parmeasan Cheese. | Use any vegetable water, and reduce by simmering to 1/4 pint. Add to hot bechamel sauce and stir in the grated cheese. Stir over light heat until blended, stirring constantly. Remove from heat and stir in flaked butter. |