Cheese Substitute for Gratinating: Yeast Melt

Mix the dry ingredients in a frying pan and gradually add the water, stirring to form a soft cream. Put the frying pan on the stove and stir until the sauce thickens and bubbles. Make 30 seconds and remove from the kitchen stove. Whisk in the light butter and mustard.

If you want a thicker sauce that goes well with pizza, substitute (all quantities adjusted for preparation with 1 c table yeast flakes) 3 tablespoons cornstarch and 1 tablespoon flour for the flour, one-eighth cup oil for the light butter, and add 1 cup more water. Yeast melting gives dishes the typical “cheese flavor” and is good for au gratin.

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