Creamy Gruyère Fondue Sauce
This luxurious Creamy Gruyère Fondue Sauce elevates any dish with its rich, velvety texture and deep, nutty flavor. Inspired by a classic recipe from the September 2006 Bon Appetit magazine, this sauce is ideal for drizzling over grilled vegetables, pasta, or even as a dip for bread. With just a few simple ingredients and steps, you can create a delightful accompaniment that will impress guests and satisfy cravings. Whether you're hosting a dinner party or enjoying a cozy night in, this sauce makes for a perfect indulgence.
6
Servings
100
Calories
6
Ingredients
Ingredients
butter
2 tablespoons (unsalted)
all-purpose flour
2 tablespoons (sifted)
whole milk
1 1/2 cups (warm)
grated Gruyère cheese
1/2 cup (freshly grated)
kosher salt
to taste
fresh ground white pepper
to taste
Instructions
1
In a small saucepan over medium-low heat, melt the butter until it is fully liquefied.
2
Add the sifted all-purpose flour to the pan and stir continuously for about 2 minutes to form a roux. Do not allow it to brown.
3
Gradually whisk in the warm milk, ensuring there are no lumps as you combine the ingredients.
4
Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for about 4 minutes, stirring constantly, until the sauce has thickened to your desired consistency.
5
Remove the saucepan from the heat and add the freshly grated Gruyère cheese, stirring until completely melted and smoothly incorporated.
6
Season the sauce with kosher salt and freshly ground white pepper to taste.
7
This sauce can be made ahead of time. Allow it to sit at room temperature for up to 2 hours, then rewarm gently over low heat before serving, adding more milk if the sauce becomes too thick.
Nutrition Information
7.5g
Fat
5g
Carbs
4.2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Gruyere Fondue Sauce?
It is a luxurious, velvety sauce with a deep, nutty flavor inspired by a classic Bon Appetit recipe.
What are the primary ingredients in this sauce?
The sauce consists of unsalted butter, sifted all-purpose flour, warm whole milk, freshly grated Gruyere cheese, kosher salt, and white pepper.
How many servings does this recipe provide?
This recipe yields approximately 6 servings.
How many calories are in a serving of this fondue sauce?
Each serving contains 100 calories.
What is the fat content per serving?
Each serving has 7.5 grams of fat.
How much protein is in one serving?
There are 4.2 grams of protein per serving.
What is the carbohydrate count for this recipe?
The sauce contains 5 grams of carbohydrates per serving.
Is this recipe suitable for vegetarians?
Yes, this sauce is categorized as a vegetarian-friendly recipe.
What should the consistency of the sauce be like?
The sauce should have a rich, velvety, and thickened texture.
How do I start the cooking process?
Begin by melting 2 tablespoons of unsalted butter in a small saucepan over medium-low heat.
How do I make the roux for the sauce?
Add sifted all-purpose flour to the melted butter and stir continuously for about 2 minutes without letting it brown.
At what temperature should the milk be when added?
The whole milk should be warm before being gradually whisked into the roux.
How can I ensure there are no lumps in my sauce?
Gradually whisk in the warm milk and stir constantly to maintain a smooth consistency.
How long should the mixture be boiled?
Increase the heat to high to bring the mixture to a boil, then immediately reduce to a simmer.
What is the simmer time for thickening?
The sauce should simmer for about 4 minutes while stirring constantly.
When is the Gruyere cheese added?
Remove the saucepan from the heat before adding the freshly grated Gruyere cheese.
How should the cheese be prepared?
The Gruyere cheese should be freshly grated to ensure it melts smoothly into the sauce.
What type of pepper is recommended for this recipe?
Freshly ground white pepper is used to season the sauce without adding dark specks.
Can this sauce be made in advance?
Yes, it can be made ahead and allowed to sit at room temperature for up to 2 hours.
How do I rewarm the sauce?
Rewarm the sauce gently over low heat before serving.
What if the sauce becomes too thick after sitting?
If the sauce is too thick when rewarming, you can add a little more milk to reach your desired consistency.
What are some suggested pairings for this sauce?
It is ideal for drizzling over grilled vegetables, pasta, or using as a dip for crusty bread.
Does this recipe contain fiber or sugar?
The nutritional information indicates that this recipe has no fiber or sugar content.
What type of salt should I use?
The recipe calls for kosher salt to taste.
What is the origin of this recipe's inspiration?
This recipe was inspired by a September 2006 edition of Bon Appetit magazine.
Why should the flour be sifted?
Sifting the flour helps ensure a smooth roux and prevents lumps in the final sauce.
Should the roux be allowed to brown?
No, you should stir the flour and butter for 2 minutes but ensure it does not brown.
Is the Gruyere cheese amount measured by weight or volume?
The recipe calls for 1/2 cup of grated Gruyere cheese.
What is the difficulty level of this recipe?
The recipe is tagged as easy, making it accessible for home cooks.
Does the sauce require constant stirring?
Yes, stirring constantly during the roux, boiling, and simmering stages is essential for a smooth texture.