Creamy Cordon Bleu Sauce

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Melt the butter in a medium saucepan over medium heat.

   Ca. 2 min.

2. 2

   Add the flour, salt, and white pepper, then whisk to form a smooth paste, or roux.

   Ca. 1 min.

   Kokkens note: Cooking the roux for a minute helps to remove any raw flour taste.

3. 3

   Gradually pour in the milk while whisking constantly to prevent lumps from forming.

   Ca. 2 min.

   Kokkens note: Using warm milk can help the sauce come together more smoothly, but cold milk works fine with constant whisking.

4. 4

   Increase the heat to bring the sauce to a gentle boil, stirring frequently.

   Ca. 3 min.

5. 5

   Reduce the heat to a simmer and cook for 1-2 minutes until the sauce thickens enough to coat the back of a spoon.

   Ca. 2 min.

6. 6

   Remove the saucepan from the heat.

   Kokkens note: Taking the sauce off the heat prevents it from scorching while you add the cheese.

7. 7

   Add the cubed cream cheese and shredded Swiss cheese to the hot sauce.

8. 8

   Stir gently until the cheeses are fully melted and the sauce is smooth and velvety.

   Ca. 2 min.

9. 9

   Stir in the optional grated nutmeg just before serving for a touch of warmth.