This creamy cheese sauce gets its signature nutty flavor from gruyere, a swiss cheese well-suited for being warmed through cooking or baking.
- Total Time:
- Yield: Makes about 1 3/4 cups
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 2 cups whole milk
- Pinch of freshly grated nutmeg
- 1/2 cup shredded gruyere cheese (about 4 ounces)
- Coarse salt and freshly ground pepper
Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 5 minutes. Stir in Dijon.
Whisking constantly, pour in 2 cups milk and whisk until smooth. Cook over medium-high, whisking often along the bottom of pan, until boiling, about 7 minutes.
Reduce heat to maintain a simmer. Add nutmeg and cook, stirring occasionally, until sauce thickens to the consistency of thin yogurt, about 10 minutes. Stir in gruyere. Season with salt and pepper.