Monday, September 1, 2014

Gruyere Cheese Sauce

Gruyere white sauce is usually served over dumplings. But you can use it in any recipe that calls for a cheese sauce. This sauce is really an application of the béchamel sauce with Gruyere cheese. The cheese thickens the sauce. This is a nice to know basic recipe that can be pulled out of the hat when needed.


Use a cooking cheese like gruyere or substitute Asiago or Romano.

Recipe adapted from here
You will need
4 tbsp. butter
4 tbsp. all purpose flour
1 cup cold milk
1/4 cup gruyere
salt and black pepper to taste

Melt the butter in a pan over medium heat. Watch the pan, I looked away and burned one batch of butter. Add the flour and whisk continuously until the flour is blended in and the mixture cooks and turns a light brown color.


Add cold milk. If you cook with wine use 3/4 cup milk and 1/4 cup dry white wine. Let the mixture cook for about 5 minutes. Add shredded cheese and season with salt and pepper. Turn off heat and whisk until smooth. Tastes best when hot.


Note: If you like it a runnier texture increase the amount of milk or decrease the amount of flour.


This is my entry for week 47 to the 2014 52 week challenge for the theme pan sauce.

6 comments:

  1. Mouthwatering sauce. I am not big fan of cheese but this looks tempting and must have taste great with all the dumplings.

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  2. Deliicously made sauce. Love teh addition of gruyere

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  3. My mouth is watering just by looking at that white sauce. So creamy & yummy and it can be used in so many different dishes.. Do you think it can be refrigerated and reheated?

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    Replies
    1. Yes you can refrigerate and reheat it on the stove top. Whisk as it heats to get the back the smooth texture.

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  4. I love cheese sauce, but only for the grand kids. Nice recipe.

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