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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This recipe goes with Shellfish Crêpes in Wine-Cheese Sauce Ingredients:
1/4 cup cornstarch |
1/4 cup milk |
1/3 cup dry vermouth |
3 cups whipping cream |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups (8 ounces) shredded swiss cheese |
Directions:
1. Whisk together cornstarch and milk in a small bowl.
2. Bring vermouth to a boil in a large skillet, and cook until vermouth is reduced to 1 tablespoon. Remove from heat, and whisk in cornstarch mixture. Add whipping cream, salt, and pepper; cook over medium-high heat, whisking constantly, 2 minutes or until mixture comes to a boil. Boil 1 minute or until mixture is thickened. Add Swiss cheese; reduce heat, and simmer, whisking constantly, 1 minute or until sauce is smooth.
3. *Clam juice may be substituted for vermouth.
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