Cheese and sage sauce

Name: Cheese and sage sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 15 g Butter or margarine; 10 g Flour; 1/8 l clear broth (instant); 1 1/2 (each 200 g) Mugs; 7-10 Tbsp Whipped cream; 80 g Gruyère cheese; 1 potty Sage; 1 Egg Yolk; 7-10 Tbsp white pepper; 7-10 Tbsp Salt

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

15 g Butter or margarine
10 g Flour
1/8 l clear broth (instant)
1 1/2 (each 200 g) Mugs
7-10 Tbsp Whipped cream
80 g Gruyère cheese
1 potty Sage
1 Egg Yolk
7-10 Tbsp white pepper
7-10 Tbsp Salt

Directions

1
Heat the fat in a saucepan. Add flour and sweat in it while stirring, gradually deglaze with broth. Add cream, except for 2 tablespoons, and let everything boil a little over low heat. Meanwhile grate cheese finely. Wash the sage, dab dry well, pluck the leaves and puree them in the universal chopper.
2
Remove sauce from the stove. Add cheese slowly and let it melt while stirring. Whisk remaining cream with the egg yolk and add to the cheese sauce while stirring. Add sage to the sauce and season to taste with salt and pepper
3
Preparation time approx. 25 minutes E 9,02