Herbed Cheese Sauce
Herbed Cheese Sauce
The creamy, richness of this four cheese sauce is perfectly balanced by the fresh lightness of chives, dill, and lemon grass. Serve over pasta tossed with roasted chicken, grilled shrimp, or seared sea scallops. Seafood blend fresh herbs may be found in the produce department of your grocery store.
Ingredients
- 2 cups light cream
- ¾ ounce seafood blend fresh herbs, chopped (1 tablespoon Chives, 1 tablespoon dill, 1 stalk lemon grass, about 4 inches long)
- 4 tablespoons butter
- 3 shallots, sliced
- 4 ounces mushrooms, sliced
- 3 tablespoons flour
- ½ cup chicken stock
- 1 teaspoon sea salt
- ½ teaspoon pepper
- ½ cup Jarlsberg cheese, shredded
- ¼ cup Havarti cheese, shredded
- ½ cup Vermont cheddar cheese, shredded
- ¼ cup Parmesan cheese, grated
- 2 tablespoons Italian parsley, minced
Instructions
- Trim the ends of lemon grass.
- Bring cream to a simmering boil and remove from heat.
- Add lemon grass, cover and steep for 30 minutes. Cool.
- Remove lemon grass to cutting board and mince well.
- Chop remaining seafood blend herbs and set aside.
- In a small saucepan, melt the utter over medium high heat.
- Add the shallots and mushrooms.
- Saute for 5 minutes.
- Blend in flour.
- Whisk in lemon grass cream, chicken stock, salt and pepper.
- Add cheeses and stir until thick.
- Stir in herbs.
Quick Notes
Serve with 1 pound pasta and 1 pound shrimp, scallops or grilled chicken.
Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 40 minutes
Servings: 6
