| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Sauce | 3 | Servings |
INGREDIENTS
| 2 1/2 | c | Basic cream sauce |
| 2 | oz | Parmigiano reggiano, finely |
| grated | ||
| 2 | oz | Swiss or french gruyere |
| finely grated | ||
| 1 | T | Dijon mustard |
| Fine sea salt and freshly | ||
| ground pepper to taste |
INSTRUCTIONS
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 <louiseh@earthlink.net> on Apr 16, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 249
Calories From Fat: 144
Total Fat: 16.5g
Cholesterol: 49.9mg
Sodium: 929.6mg
Potassium: 80.9mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: 22.1g