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Swiss Cheese Sauce | ||||||||
Course : Cajun Serves: 24 |
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Ingredients:
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Preparation / Directions:1. Blend cornstarch and milk; reserve.
2. Put vermouth in same skillet that filling was cooked in; boil rapidly until vermouth is reduced to 2 tablespoons.
3. Remove from heat; stir in cornstarch and milk mixture.
4. Return skillet to low heat and add cream slowly, along with salt and pepper; cook several minutes until slightly thickened.
5. Stir in cheese and cook until melted and well-blended; correct seasoning.
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