Ingredients
6 tbsp. butter 2 chicken bouillon cubes 2 cups light cream can (substitute ½ & ½ ..just as good) 5 tbsp. flour 1 ½ cups grated Gruyere cheese (can substitute “regular” Swiss cheese..cheaper version) 1 cup grated Parmesan cheese ½ cup white wine (sweet or dry) ¼ tsp (heaping) cayenne pepper (don’t worry..just adds a little zing)
Procedure Mix cream (or 1/2 &1/2) and flour and set aside. Melt butter and bouillon cubes in pot on high (that’s why electric pot better…more control) stirring to dissolve cubes .Reduce heat to medium then add cream mixture stirring constantly until thickened. Add cheese gradually blending until smooth. Perfect "dippers' are chunks of crusty bread, veggies (brocolli, cauliflower),apple slices....Start dipping when melted and creamy.
bon appetit
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