Herb Cream Sauce

1/4 cup melted butter or margarine

1/4 cup all-purpose flour

2 cups milk

1/2 tsp salt

1/8 tsp white pepper

1/2 tsp basil

2 tbs freshly squeezed lemon juice

2 tbs chopped parsley

3 tbs shredded Cheddar cheese

Combine butter and flour in a saucepan, and stir in milk; cook, stirring constantly, until mixture thickens and comes to a boil. Add remaining ingredients except cheese. Cook 1 minute longer. Remove from heat and stir in cheese.

Yield: 2-1/3-cups.