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+-- Thread: Leek, Gruyere and Cream Sauce (/showthread.php?tid=23061)
Leek, Gruyere and Cream Sauce - bjcotton - 10-09-2006
This is one I got from Lorraine and besides the Walnut Sauce, us frequently.
* Exported from MasterCook *
Leek, Gruyere, and Cream
Recipe By :Lorraine
Serving Size : 0 Preparation Time :0:00
Categories : Condiments-Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 ounce unsalted butter
1 clove garlic
1 large leek, white part only -- thinly sliced
2 tablespoons flour
salt, pepper and fresh nutmeg -- to taste
1/4 cup milk
2 cups cream
3 1/2 ounces gruyere cheese -- grated
Modification
1/2 medium red bell pepper -- chopped
1 medium leek (additional) -- thinly sliced
4 cloves garlic -- minced
1/2 pound cooked meat -- chopped
1 1/2 teaspoons Zesty Garlic
2 ounces apple-smoked gruyere -- grated
Melt butter in saucepan, 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 fresh nutmeg. Cook until flour changes color slightly.
Remove garlic clove, then gradually add the milk, stirring constantly. When sauce is smooth and thick, add in cream. Bring back to the boil, lower the heat, and cook for 5 minutes.
Remove from heat, add gruyere, and stir until melted.
I usually add more leek, and mash up the garlic and leave it in.
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NOTES : A nice basic white sauce that you can add different things to. Chicken, ham, veal, whatever veggies you have. Will last in the fridge up to 4 days. As nice with fresh pasta as it is with baked ones.
I added all the veggies and seasonings at the same time and then added the meat just before adding the heavy cream. Add the smoked gruyere at the same time as the regular gruyere. Excellent flavor.
Re: Leek, Gruyere and Cream Sauce - Half_Baked - 10-09-2006
Copied and pasted.
Billy/Lorraine, have you ever made it with light milk instead of the cream? Heaven knows it would be best with cream but sometimes we have to cut back due to health problems.
Re: Leek, Gruyere and Cream Sauce - bjcotton - 10-09-2006
I have made it with half-and-half Jan. Sometimes the cream is just a little too heavy with the cheese and everything.
Re: Leek, Gruyere and Cream Sauce - Half_Baked - 10-09-2006
Thanks BJ. Maybe I'll try it with ff half and half. I know it won't be as good but we have to do what we have to do.
Re: Leek, Gruyere and Cream Sauce - bjcotton - 10-09-2006
If it doesn't thicken to your satisfaction [before you add the cheese] maybe you could add a little thickener.
Re: Leek, Gruyere and Cream Sauce - Half_Baked - 10-10-2006
Maybe some Signature Secrets. I love that thickener.
Re: Leek, Gruyere and Cream Sauce - farnfam - 10-12-2006
Oh thanks Billyj, this sounds delish!
Re: Leek, Gruyere and Cream Sauce - carolekv - 10-12-2006
I have to know - what is Signature Secrets, please?
Re: Leek, Gruyere and Cream Sauce - dollop - 10-12-2006
Quote:
I have to know - what is Signature Secrets, please?
I hope I am posting this the right way!
http://shop.bakerscatalogue.com/detail.jsp?id=2808&pv=1160671914338
Re: Leek, Gruyere and Cream Sauce - bjcotton - 10-12-2006
Signature Secrets® Culinary Thickener
• Dissolves instantly in hot or cold liquid.
• Thicken soup, stew, pudding, and fillings.
• This all-purpose starch also keeps cookies soft, cakes moist, and keeps the fruit or chips in cakes and muffins from sinking to the bottom.
• 8 ounce package.
You need to go to http://shop.bakerscatalogue.com and then do a search for Signature Secrets. It is $4.50 for the above package, plus shipping.
The recipe is Lorraine's. The Modifications are mine. If you can find the Applewood Smoked Gruyere, it is wonderful.