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Creamy Gruyere Sauce


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Creamy Gruyere Sauce 1 Picture


  • 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


Servings 6
Preparation time 10mins
Cooking time 10mins


Step 1

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.


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