From: Linda McCartney’s Home Cooking, p. 147
A cheesy sauce with a sublte taste of herbs and spices.
If using the Béchamel Sauce (p.143) as a basis for this recipe, the sauce will be very runny. If you want a thicker sauce, add some starch (to taste).
I think that the extra butter is not needed to flavour this sauce and I would suggest omitting it.