Photo: Iain Bagwell; Styling: Heather Chadduck
Our smooth Swiss Cheese Sauce adds richness to Swiss Chicken Crepes, veggies, or a favorite brunch dish.
Makes about 4 cups
Total time: 20 Minutes
1/3 cup dry vermouth
1 garlic clove, pressed
3 cups half-and-half
3 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon pepper
2 cups (8 oz.) shredded Swiss cheese
Bring vermouth and garlic to a boil in a large skillet over medium-high heat; reduce heat to medium-low, and simmer 7 to 10 minutes or until vermouth is reduced to 1 Tbsp. Whisk together half-and-half and cornstarch. Whisk salt, pepper, and half-and-half mixture into vermouth mixture; bring to a boil over medium-high heat, whisking constantly. Boil, whisking constantly, 1 minute or until mixture is thickened. Add cheese; reduce heat to low, and simmer, whisking constantly, 1 minute or until cheese is melted and sauce is smooth. Remove from heat, and use immediately.