Swiss Cheese Sauce Recipes

GLEN'S CHEESE SAUCE

Steps:

• Melt butter in a medium saucepan over low heat. Stir in flour, paprika, mustard, pepper and salt. Pour in milk and sherry; cook, stirring constantly, until thickened.
• Stir in Swiss and Cheddar cheeses. Cook, stirring constantly, until melted and well blended.

SWISS CHEESE SAUCE

Steps:

• In a heavy-bottomed medium saucepan melt butter over medium heat.
• Blend/whisk in flour; cook whisking 1 minute.
• Reduce heat to medium-low and slowly add in the half and half cream, stirring until thickened.
• Add in the Swiss cheese, Worcestershire sauce and hot pepper sauce to taste; mix with a wooden spoon until the cheese has melted.
• Season with salt and pepper.

SWISS CHEESE SAUCE

Steps:

• Melt the butter over medium heat in a small sauce pan. Add flour and stir thoroughly for 2 minute lightly browning the mixture.
• Slowly whisk in the heavy cream until fully incorporated and no lumps appear. Turn the heat to medium high and cook on a low boil until the heavy cream is reduced by 1/2 (15 minutes).
• Add in all of the shredded cheese slowly stirring to combine. Last but not least, season with nutmeg and then salt and pepper to taste.
• Once sauce has returned to a light boil, it is ready to serve.

SWISS CHEESE SAUCE FOR CHICKEN CORDON BLEU

Steps:

• Melt butter in a heavy saucepan over low heat. Whisk in flour gradually until smooth and all lumps are gone. Cook, whisking constantly, for 1 minute. Gradually whisk in 2 cups milk and cook over medium heat, whisking constantly, until mixture has thickened and is bubbly, about 5 minutes. Add Swiss cheese, salt, and pepper. Cook and stir until cheese has melted.

SWISS CHEESE SAUCE

Steps:

• Set a medium saucepan over low heat and add the evaporated milk. Toss the Swiss cheese and cornstarch together in a bowl until totally coated. Whisk the Swiss and American cheese into the saucepan and heat, stirring constantly, until the cheese is completely melted, about 5 minutes. Season with salt and pepper and keep warm.