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.

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.

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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