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Add a photoRaciónes: 3
Ingredientes
- 2 1/2 c. Basic cream sauce
- 2 ounce Parmigiano reggiano, finely grated
- 2 ounce Swiss or possibly french gruyere, finely grated
- 1 Tbsp. Dijon mustard Fine sea salt and freshly grnd pepper, to taste
Direcciones
- In a saucepan over low heat, hot the Basic Cream Sauce. Add in the grated cheeses and the mustard. Stir over low heat till the cheeses heat and the sauce is smooth. Taste and add in the salt and pepper as needed.
- MAKE IT LIGHT: Use the Light Version of the Basic Cream Sauce and reduce the cheese to 2 ounces total.
- MAKE IT AHEAD: Basic Cheese Sauce may be stored in the refrigerator for 5 days or possibly in the freezer for 1 month.
- SERVING SUGGESTION: Cheese Sauce can be served over toast or possibly with fish or possibly cooked vegetables or possibly can be used to make a gratin (The Home Chef p.128).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 3 servings | |
| Calories 149 | |
| Calories from Fat 92 | 62% |
| Total Fat 10.34g | 13% |
| Saturated Fat 6.47g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 396mg | 17% |
| Potassium 39mg | 1% |
| Total Carbs 1.89g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.44g | 0% |
| Protein 12.07g | 19% |
