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Swiss Cheese Cream Sauce

Swiss Cheese Cream Sauce

 

 

This recipe goes with Squash Casserole

Southern Living NOVEMBER 2005

  • Yield: Makes 4 cups
  • Cook time:15 Minutes
  • Prep time:25 Minutes

Ingredients

  • 6 tablespoons butter or margarine, melted
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1 cup shredded Swiss cheese
  • 2 large eggs

Preparation

Melt butter in a heavy saucepan over medium heat; whisk in all-purpose flour until smooth. Gradually whisk in milk and salt.

Bring mixture to a boil over medium-high heat, whisking constantly. Boil, whisking constantly, 1 minute. Remove from heat, and stir in cheese until melted and blended.

Beat eggs with a fork until thick and pale. Gradually stir about one-fourth hot milk mixture into eggs; add egg mixture to remaining hot milk mixture, stirring constantly.

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Swiss Cheese Cream Sauce recipe

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