Rosemary Garlic Cheese Sauce

By Mark Lawrence

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2 tbl olive oil
3 clovesgarlic, minced
1 tsp rosemary (optional)
1 tbl corn starch
1/2 cup milk
1/4 lb Monterey Jack Cheese

  1. Take the three cloves of garlic, place them on a cutting board. Place the flat side of a large butchers knife on each clove, and hit the knife firmly with your hand, partially crushing the garlic. Peal the skin off the crushed cloves. Cut the garlic into small pieces approximately 2mm across.

  2. In a small pan, heat the olive oil. Put the rosemary and garlic in the olive oil, and stir until the garlic is cooked to a light brown. Reduce heat, and add milk. Do not boil the milk. Slice the cheese and add to the milk, stirring until the cheese is melted.

  3. In a coffee cup, place 1-2 tbl corn starch and 1-2 tbl cold milk. Stir until the corn starch is dissolved. Add the corn starch to the cheese mixture, then raise heat until the mixture just starts to boil, stirring constantly. At the first sign of boiling, remove from heat.