This recipe goes with Shellfish Crêpes in Wine-Cheese Sauce
Yield: Makes 4 cups
- 1/4 cup cornstarch
- 1/4 cup milk
- 1/3 cup dry vermouth*
- 3 cups whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups (8 ounces) shredded Swiss cheese
- Whisk together cornstarch and milk in a small bowl.
- Bring vermouth to a boil in a large skillet, and cook until vermouth is reduced to 1 tablespoon. Remove from heat, and whisk in cornstarch mixture. Add whipping cream, salt, and pepper; cook over medium-high heat, whisking constantly, 2 minutes or until mixture comes to a boil. Boil 1 minute or until mixture is thickened. Add Swiss cheese; reduce heat, and simmer, whisking constantly, 1 minute or until sauce is smooth.
- *Clam juice may be substituted for vermouth.
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