Ingredients for Gruyere Cheese Sauce
- 2 tablespoons butter
- All Purpose Flour
- Whole Milk
- Gruyere Cheese
- Kosher Salt
- Fresh Ground White Pepper
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How to Make Gruyere Cheese Sauce
- Melt 2 tablespoons of butter in a small saucepan over medium-low heat.
- Whisk in 2 tablespoons of all-purpose flour and cook for 2 minutes, stirring constantly, to create a roux.
- Gradually whisk in 1 1/2 cups of whole milk, ensuring no lumps form.
- Increase the heat to medium-high and bring the mixture to a gentle boil, stirring frequently.
- Reduce heat to low and simmer for 4-5 minutes, or until the sauce has thickened to your desired consistency, stirring constantly.
- Remove from heat and stir in 1 cup of grated Gruyere cheese until completely melted and smooth.
- Season generously with salt and freshly ground black pepper to taste.
- (Optional) For a smoother sauce, you can briefly blend with an immersion blender after the cheese is melted.
- Serve immediately or prepare ahead: This cheese sauce can be made up to 2 hours in advance. Let it stand at room temperature and gently rewarm before serving, adding a splash of milk if needed to adjust the consistency.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
12g
Fat
26g
Carbs
1g