Myzithra Cheese Sauce 2 tbs flour 4 tbs butter 1 tsp olive oil 1 clove garlic, crushed 1/2 cup half-and-half 1 cup milk white pepper to taste 2 tbs parsley, chopped 3/4 cup grated Myzithra or Romano cheese Combine butter and olive oil in a saucepan over medium heat. Add flour and stir until well blended. Cook for about 2 minutes, until flour is just beginning to color. Add garlic. Pour milk and half-and-half in the roux with pepper and parsley. At the last moment add the cheese. Serve hot over hot cooked pasta.