Gruyere Cheese Sauce
"A recipe from the September 2006 Bon Appetit magazine. I spooned this over #19710 Grilled Cauliflower, oooh, it's so good."
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1⁄2 cups whole milk
- 1⁄2 cup grated gruyere cheese
- kosher salt, to taste
- fresh ground white pepper, to taste
directions
- Melt butter in small saucepan over medium-low heat.
- Add flour; stir 2 minutes (do not brown).
- Gradually whisk in 1 1/2 cups milk.
- Increase heat to high; bring to boil, then reduce heat to medium and simmer until mixture is thickened, stirring constantly, about 4 minutes.
- Remove from heat.
- Add cheese, stir until melted.
- Season with salt and pepper.
- Do Ahead: This cheese sauce can be made 2 hours ahead.
- Let stand at room temperature.
- Rewarm before using, adding more milk if sauce is too thick.
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Reviews
-
I had left over mashed cauliflower and wanted to make a nice gruyere sauce. Found this recipe, decided to cook up some bacon, mix 1/2 butter 1/2 bacon fat to make the base, added some parmesan, doubled up the gruyere, added chives and parsley, mixed in the bacon, poured it on, added paprika and Oh My God. How to turn something healthy into deadly but so delicious. That craving is cured but I had to share. -
Easy and delicious! Mistakenly used smoked gruyere, real nice twist!
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I made bacon Gouda cheeseburgers with garlic aioli and drizzled this sauce over them. They could have easily been served at a five star restaurant. This sauce is delicious and will turn any meal into a masterpiece.
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Easy & yummy, put it over broccoli! -
Excellent! Spiced it up with some chipotle powder and served it over roasted potatoes. Yum!!!
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Tweaks
-
I used apple smoked gruyere as well as normal gruyere. I also added balsamic vinegar.
RECIPE SUBMITTED BY
Kay D.
Simpsonville, South Carolina
