Now now now - I know you've read the Title of the recipe and say to yourself "the best?" Well, heck ya! This sauce is so good you can sit down with a spoon and eat it all by itself (dare you not to!) What makes mine different? I think I am one of the few that adds a dash of nutmeg to all things Swiss or Gruyere because it really deepens the flavor and brings out the nuttiness in the cheeses. Without further ado - here is my 'schauce', its da boss!! and WHY am I sharing this now? Because you will need this sauce for my next recipe - Chicken & Spinach Swiss Crepes. ~Enjoy! Diane
My Swiss Cheese Sauce
3 Tbs Butter
1/2 tsp Minced Garlic
3 Tbs Flour
3 Cups Half and Half Cream
2 Cups Grated Swiss Cheese
1-2 teaspoons Worcestershire Sauce
2-3 Tbs Hot Sauce (I use Louisiana Hot Sauce)
1 tsp Kosher Salt
1 tsp Ground Black Pepper
1/8 tsp Ground Nutmeg
In a medium saucepan melt butter over medium heat. Add in garlic and flour and whisk until the butter and flour roux become fragrant (it will brown and smell nutty.) Reduce heat to medium-low and slowly add in the half and half. Keep whisking until completely mixed in and starts to thicken. Add in the grated Swiss cheese until all melted. Stir in all your remaining spices and let cook for 2-3 minutes over low heat.
Check seasonings and add any more hot sauce, salt, pepper, or nutmeg as preferred.
Makes approx 5 cups of sauce.
Recipe and photos by: Diane Baker for Canning and Cooking at Home