• • 3 tbsp. butter
• • 3 tbsp. flour
• • 2 c. milk
• • 2 chicken bouillon cubes
• • 1 c. grated sharp Cheddar cheese
• • 2 tsp. lemon juice
• • 3/4 tsp. dill weed

1. Melt butter, stir in flour until smooth. Gradually add milk then bouillon, lemon juice and dill weed. Cook until slightly thickened.

This can also be used for veggies and goes really good with basmati and veggies