Swiss Cheese Sauce

1. 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. 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. 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. 4

   Once sauce has returned to a light boil, it is ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.