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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 6 |
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I use this sauce on pasta, on pizza, or as a wonderful sauce atop crepes. Ingredients:
8 ounces shredded swiss cheese |
4 ounces shredded monterey jack cheese |
2 tablespoons flour |
1/4 teaspoon nutmeg |
1/4 cup butter |
1 cup heavy whipping cream |
1 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Melt the butter over medium heat in a small sauce pan. Add flour and stir thoroughly for 2 minute lightly browning the mixture.
2. Slowly whisk in the heavy cream until fully incorporated and no lumps appear. Turn the heat to medium high and cook on a low boil until the heavy cream is reduced by 1/2 (15 minutes).
3. Add in all of the shredded cheese slowly stirring to combine. Last but not least, season with nutmeg and then salt and pepper to taste.
4. Once sauce has returned to a light boil, it is ready to serve.
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