Swiss Cheese Sauce Recipe
Ingredients
| 1 tablespoon ThickenThin not/Starch thickener | ||
| Heavy cream | 1 Cup (16 tbs) | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Clam Juice | 1 Bottle (1l) | |
| Swiss Cheese | 3 Ounce, shredded | |
| Salt | 1/4 Teaspoon | |
| Cayenne pepper | 1 Pinch | |
| Pinch grated nutmeg | ||
Directions
1. Combine thickener and cream in a bowl; let stand for 3 minutes.
2. Meanwhile, bring wine to a boil in a small saucepan and let boil until almost completely evaporated, about 3 minutes. Add broth and thickened cream and return to a boil.
3. Remove from heat and stir in cheese until melted. Season with salt, cayenne, and nutmeg. Use right away or cover and refrigerate for up to three days.
2. Meanwhile, bring wine to a boil in a small saucepan and let boil until almost completely evaporated, about 3 minutes. Add broth and thickened cream and return to a boil.
3. Remove from heat and stir in cheese until melted. Season with salt, cayenne, and nutmeg. Use right away or cover and refrigerate for up to three days.
Chef
