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Sauce Of Leeks Gruyere And Cream

Fettuccine.Inn's picture
Ingredients
  Unsalted butter 1 1⁄2 Tablespoon (20 milliliter)
  Garlic 1 Clove (5 gm)
  White of leek 1 Large, thinly sliced
  All purpose flour 45 Milliliter (3 tablespoon)
  Salt To Taste
  White pepper To Taste
  Nutmeg To Taste
  Milk 185 Milliliter (3/4 cup)
  Cream 500 Milliliter (2 cups)
  Grated gruyere cheese 250 Milliliter (1 cup)
Directions

MAKING
1) In a saucepan, saute the garlic and leek in the butter over a low heat for about 8 minutes, stirring frequently, until golden and softened.
2) Stir in the flour, season with the salt, pepper and nutmeg to taste and cook until the flour slightly changes in color.
3) Discard the garlic clove, gradually stir in the milk, stirring constantly, until smooth and thick.
4) Pour in the cream, bring to a boil, then cook over a low heat for 5 minutes.
5) Stir in the Gruyere cheese, stir continuously and cook, until the cheese is melted.
6) Turn off the heat and allow to slightly cool before serving. The sauce can be stored in the refrigerator for up to 4 days.

SERVING
7) Use the Sauce of Leeks Gruyere and Cream, as required.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Method: 
Saute
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Leek
Interest: 
Everyday
Cook Time: 
25 Minutes

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