Title: Sauce of Leeks, Gruyere and Cream
Categories: Pasta Sauce Cheese
Yield: 4 Servings
| 1 1/2 | tb | Unsalted butter |
| 1 | cl | Garlic |
| 1 | lg | Leek; thinly sliced |
| | | (white part only) |
| 3 | tb | Flour; sifted |
| | | Salt and white pepper |
| | | Nutmeg |
| 3/4 | c | Milk; hot |
| 2 | c | Heavy cream |
| 1/4 | lb | Gruyere cheese; grated |
Recipe by: The New Pasta Cookbook Melt butter in a saucepan and add garlic
and leek. Over a low heat gently cook leek, stirring often, until golden
and softened, about 8 minutes. Stir in the flour and season to taste with
salt, pepper and nutmeg. Cook until the flour changes color slightly.
Remove garlic clove and then gradually add the milk, stirring all the time.
When sauce is smooth and thick, pour in cream. Bring back to the boil,
lower the heat and cook for 5 minutes. Add Gruyere and cook, stirring,
until cheese has melted. Remove from heat and cool slightly before serving.
This sauce keeps well refrigerated for up to four days.