Creamy Gruyere Sauce
- 3 tbsp butter
- 3 tbsp plain flour
- 1-7/8 cup hot vegetable or chicken stock
- 2 egg yolks
- 1 tsp Dijon mustard
- pinch of ground mace
- 2 tbsp dry sherry
- 3 oz Gruyere cheese, grated
Preparation time 10mins
Cooking time 10mins
Melt the butter and stir in the fiour, and cook over a moderate heat for about 1-2 minutes.
Remove from the heat and gradually blend in the hot stock. Return to the heat and bring to the boil, stirring continuously until the sauce thickens. Simmer gently for 3-4 minutes.
In a small bowl, blend the egg yolks with a little hot sauce.
Return to the pan and cook over a very low heat for 1-2 minutes. Do not allow to boil. Finally stir in the flavourings and cheese. Season to taste. Serve with steamed broccoli, cauliflower or leeks.