Gruyere Sauce

© Katherine Stetson

A heady sauce perfect for steamed vegetables, grilled fish or as a component in filled crêpes.

For two cups:

  • 3 tablespoons unsalted bitter
  • 3 tablespoons flour
  • 1 cup milk
  • ½ cup dry white wine
  • 1 cup grated gruyere cheese
  • ½ teaspoon smoked paprika
  • sea salt and freshly ground pepper, to taste

In a one-quart saucepan over medium heat, melt butter.  Whisk in flour and cook just until mixture starts to bubble.  Slowly pour in warmed milk, whisking thoroughly until smooth and thickened.  Add wine and continue cooking and whisking just to a boil.  Add cheese and paprika and stir until melted.  Season to taste with sea salt and pepper.

Serve immediately or remove from heat and cover.  When ready to serve, stir sauce and reheat gently until hot.

Copyright © Katherine Stetson, all rights reserved.