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Creamy Swiss Cheese Sauce
The secret here is reducing dry vermouth and minced garlic into a concentrated, aromatic base before adding the dairy. You'll whisk in half-and-half and a touch of cornstarch to build a thick, glossy foundation that won't break when heated. Freshly shredded Swiss cheese melts right in, creating a rich, savory finish. It's an incredibly versatile topping that transforms simple roasted vegetables, baked potatoes, or crusty bread into something memorable.
Equipment
- Skillet
- Stovetop
Ingredients
- ⅓ cup dry vermouth
- 1 garlic clove, minced
- 3 cups half-and-half
- 3 Tbsp. cornstarch
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- 8 oz. Swiss cheese, shredded (about 2 cups)
Instructions
- 1Combine the dry vermouth and minced garlic in a large skillet and bring to a boil over medium-high heat. Lower the heat to medium-low and simmer for 7 to 10 minutes until the liquid reduces to about 1 tablespoon. This concentrates the flavor and cooks off the harsh alcohol.
- 2In a separate bowl, whisk the half-and-half together with the cornstarch until smooth. Pour this mixture into the skillet with the reduced vermouth, add the kosher salt and black pepper, and bring everything to a boil over medium-high heat while whisking continuously.
- 3Keep whisking the boiling liquid for about 1 minute until it thickens. Drop the heat to low and stir in the shredded Swiss cheese. Simmer for another minute, whisking constantly until the sauce becomes completely smooth, then remove from the heat. Lowering the heat before adding cheese prevents the sauce from breaking and turning grainy.
Notes
- Cheese: Always shred your own Swiss cheese from a block. Pre-shredded bags contain anti-caking agents that prevent a smooth melt.
- Storage: Keep leftover sauce in an airtight container in the fridge for up to 3 days.
- Reheat: Warm gently on the stove over low heat, whisking constantly. Add a splash of milk if it's too thick.
- Swap: If you don't have dry vermouth, a dry white wine like Sauvignon Blanc works well.
Recipe Details
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