Get this Bowl: Shell bisque mist bowl
Arguably named after a 17th century French diplomat or perhaps coined by the 19th century French restaurant Le Grand Ve’four...this French classic cheese sauce is perfect for many dishes like Croque Madame and Mac & Cheeses. It is also a great sauce for sides like grilled asparagus or pan roasted broccoli and cauliflower side dishe
15 - 20 Min
4 (2 cups)
- 1/4 Cups of milk
- 1/4 Cup of All-Purpose Flour
- 1/4 Cup of Butter
- 1/4 Cup of Gruyere cheese
- 1/4 Cup of Swiss cheese
- 1 Bay Leafs
- 2-3 grinds fresh Nutmeg (optional)
- Salt & Pepper to taste
(about 1//2 Tsp & 2-3 grinds of pepper)
- In a small saucepan, heat milk with bay leaf over low heat until just below
boiling point, then remove from heat and discard the bay leaf.
- In another small sauce pan, heat the butter over medium heat until melted
- Add flour and cook for about 2 minutes, stirring frequently until a light
golden color has formed.
- When your roux looks ready, remove from heat and gradually stir in warm milk
- Return to a low heat and cook for about 5-10 minutes stirring often to keep from burning or separating.
- When sauce is thick and smooth, add salt & pepper and if you chose, nutmeg.
( I love it with a hint of nutmeg, but because my son is allergic to nuts we most often skip this step)
- Stir well and on low heat add your cheeses stirring frequently to combine into a smooth silky cheese
- Serve immediately with favorite side dish and garnish with fresh chopped parsley or dill(optional)
Notes:If you are not planning on using immediately, store in refrigerator with plastic wrap tight against the top of sauce.