Best Swiss Cheese Sauce Recipes

SWISS CHEESE SAUCE FOR CHICKEN CORDON BLEU

Steps:

• Melt butter in a heavy saucepan over low heat. Whisk in flour gradually until smooth and all lumps are gone. Cook, whisking constantly, for 1 minute. Gradually whisk in 2 cups milk and cook over medium heat, whisking constantly, until mixture has thickened and is bubbly, about 5 minutes. Add Swiss cheese, salt, and pepper. Cook and stir until cheese has melted.

SWISS CHEESE SAUCE

Steps:

• Set a medium saucepan over low heat and add the evaporated milk. Toss the Swiss cheese and cornstarch together in a bowl until totally coated. Whisk the Swiss and American cheese into the saucepan and heat, stirring constantly, until the cheese is completely melted, about 5 minutes. Season with salt and pepper and keep warm.

SEA SCALLOPS IN A SWISS CHEESE WINE SAUCE

Steps:

• 1. cut the scallops in to 1 1/2 inch pieces. Combine the wine and Parsley together in a medium size sauce,or fry pan. About 3-4 quart size.
• 2. Add the Scallops,salt and enough water to the pan to just cover the scallops. Heat and bring to a boil. Reduce to simmer about 7 minutes or until cooked through.Remove the scallops from wine mixture,and set aside in a bowl. Boil remaining liquid until it reduces to about a cup of liquid.
• 3. mean while: crumb your bread,and saute mushrooms in 2 tablespoons of butter with the green onion until lightly browned.Cook about 5-10 minutes.Remove mushrooms from pan and add to the Scallops.
• 4. In the pan melt 3 tablespoons of butter. Remove from heat. Add the flour,and mix well over low heat. Add the flour butter mixture to the reduced wine liquid. Stir in the half and half,and 1/4 cup of the cheese. Combine until smooth. Add the Scallops and mushrooms,and mix well. Pour in to a casserole dish,or individual Ramekins. Combine bread crumbs with 2 tablespoons of melted butter.
• 5. Top casserole,or Ramekins with bread crumbs,and remaining 1/4 cup of Swiss cheese.Place under the broiler in oven until cheese is melted and crumbs are golden brown. Serve and enjoy

SWISS CHEESE SAUCE

Steps:

• In a heavy-bottomed medium saucepan melt butter over medium heat.
• Blend/whisk in flour; cook whisking 1 minute.
• Reduce heat to medium-low and slowly add in the half and half cream, stirring until thickened.
• Add in the Swiss cheese, Worcestershire sauce and hot pepper sauce to taste; mix with a wooden spoon until the cheese has melted.
• Season with salt and pepper.

SCALLOPS IN SWISS CHEESE SAUCE

Steps:

• In a medium bowl combine cheese, mayo, salt, dill, and grated onion. Add milk and stir well. Set aside.
• In a saute pan, gently saute scallops in butter for 5-6 minutes depending on size of scallops. Remove scallops to a dish and cover with another dish to keep warm.
• Add the cheese mixture to the remaining butter in the saute pan, and over low heat, whisk until smooth and very warm. If too dry, add more milk a little at a time.
• Return scallops to the saute pan and spoon sauce over them; continue warming to your liking. Do not boil at any time.
• Serve with anglehair pasta or rice. I like soba noodles.
• Garnish with dill or parsley leaf if desired.

TORTELLINI WITH WHITE WINE, SWISS CHARD, CHEESE SAUCE, TOPPED WITH FISH

Steps:

• Walnuts: 1 tbsp Oil+Cayenne (1 tsp) Heat on med high Add nuts (1/4 cup) & sugar 1-2 tbsp Reduce to med Fry till brown, reserve Swiss Chard: Chop swiss chard - separate stems from leaves 2 tbsp Oil + garlic (1 tsp) Heat on med high till fragrant Add Stems Saute till sweating Add chopped leaves Stir a few times Add ~1/2-1 cup white wine Cover & wilt, stirring occasionally Reserve with Juices Cheese sauce: 1 tbsp oil 2 tbsp butter Melt butter in oil (low) Add 1/3 cup flour Stir in flour into butter Add ~1 cup milk, a bit at a time (to avoid clumping) Stirring constantly until pours smoothly off of spoon without being too thin Add grated cheese a bit at a time (asiago/parmesan) Add wine whenever it gets too thick ~ 1 cup total Once all cheese is melted, add juices from swiss chard, stir in Turn to low while preparing remainder, Add the swiss chard ~ 5 minutes before ready to serve Stir occasionally Fish: With your favourite fish (used lemon pepper catfish) Add 2 tbsp Oil Heat on med-high until just before smoking Turn down to med-low Add Fish Cook ~ 6 minutes (varies according to thickness & fish, 70% cooked) Flip Fish, Note: this is a good time to add the chard to the cheese sauce On top of fish: Add Chopped basil ~ 4 leaves per piece of fish Add Diced Goat cheese ~ 1/8 inch thick slice per piece of fish Cook ~ 4 minutes Tortellini: Note: Start the boil 1/2 way through cheese sauce Bring water to Boil Add dash of salt (start at same time as fish) Boil ~ 8 minutes (white), ~ 10 minutes (whole wheat) Drain Toss with olive oil to avoid sticking Serve: Add enough tortellini to cover bottom of bowl Add Cheese sauce ~1/4 inch in bottom of bowl (half the height of a tortellini) Aim to have the swiss chard in middle of bowl Place Fish on top Swiss Chard Spread walnuts around the fish

SWISS CHEESE SAUCE

Steps:

• Melt the butter over medium heat in a small sauce pan. Add flour and stir thoroughly for 2 minute lightly browning the mixture.
• Slowly whisk in the heavy cream until fully incorporated and no lumps appear. Turn the heat to medium high and cook on a low boil until the heavy cream is reduced by 1/2 (15 minutes).
• Add in all of the shredded cheese slowly stirring to combine. Last but not least, season with nutmeg and then salt and pepper to taste.
• Once sauce has returned to a light boil, it is ready to serve.