Cheese Sauce
A rich velvety cheese sauce that works well with macaroni or cauliflower
Overview
An elegant, velvety sauce showcasing melted Gruyère cheese blended with wine reduction and stock. This refined accompaniment brings richness and umami to pasta and cauliflower while maintaining silky, smooth texture.
Ingredients
Wine reduction
- 300 ml dry white wine
- 300 ml chicken stock
Cheese & binder
- 120 grams gruyere cheese (grated)
- 10 grams cornflour
Finishing
- 1 knob butter
- truffle oil (for decoration)
- cheese rind
Method
Stage 1 - Reduce wine
- In a small saucepan, reduce the white wine over a high heat to 30 ml.
Stage 2 - Infuse stock
- Warm the chicken stock in a pan, and add the cheese rind.
- Leave to infuse for 20 minutes.
Stage 3 - Combine & add cheese
- Add the warm chicken stock to the reduced wine.
- Mix the grated cheese with the cornflour and add to the pan.
- Stir until the cheese has been incorporated into the sauce, then leave to cool slightly.
Stage 4 - Finish
- Add the butter and stir until it has melted.
- Serve with optional truffle oil drizzle for elegance.
Notes
- Cheese rind: Adds subtle flavour depth; use aged Gruyère rind for best results.
- Wine reduction: Concentrating the wine is essential for balancing the cheese richness.
- Cornflour: Prevents greasiness and creates smooth emulsion; do not omit.
Serving
Serve with macaroni, cooked cauliflower, broccoli, and other vegetables. Also excellent over pasta gratins.
Storage
- Keeps refrigerated for 2 days in an airtight container.
- Freezes well for up to 1 month.
- Best eaten warm; reheat gently, stirring frequently.
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