Swiss Cheese Sauce
|Thickener||1 Tablespoon (Thickenthin Not/Starch)|
|Heavy cream||1 Cup (16 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Clam juice||8 Ounce (1 Bottle)|
|Swiss cheese||3 Ounce, shredded|
|Cayenne pepper||1 Pinch|
|Grated nutmeg||1 Pinch|
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.