Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 3 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 2 1/2 c Basic cream sauce
- 2 oz Parmigiano reggiano; finely
- 2 oz Swiss or french gruyere;
- 1 tb Dijon mustard
- Fine sea salt and freshly
Preparation
In a saucepan over low heat, warm the Basic Cream Sauce. Add the grated cheeses and the mustard. Stir over low heat until the cheeses melt and the sauce is smooth. Taste and add the salt and pepper as needed. MAKE IT LIGHT: Use the Light Version of the Basic Cream Sauce and reduce the cheese to 2 ounces total. MAKE IT AHEAD: Basic Cheese Sauce may be stored in the refrigerator for 5 days or in the freezer for 1 month. SERVING SUGGESTION: Cheese Sauce can be served over toast or with fish or cooked vegetables or can be used to make a gratin (The Home Chef p.128). Recipe by: HomeChef School Posted to MC-Recipe Digest by louiseh on Apr 16, 1998
