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Misc: Leek Cream Pasta Sauce

Source of Recipe

The New Pasta Cookbook


List of Ingredients

1 1/2 tablespoons unsalted butter
1 clove garlic
1 large leek, thin sliced (white only)
3 tablespoons flour, sifted
salt and white pepper
nutmeg
3/4 cup hot milk
2 cups heavy cream
1/4 pound grated Gruyere cheese


Recipe

Melt butter in a saucepan and add garlic and leek. Over a low heat gently cook leek, stirring often, until golden and softened, about 8 minutes. Stir in the flour and season to taste with salt, pepper and nutmeg. Cook until the flour changes color slightly. Remove garlic clove and then gradually add the milk, stirring all the time. When sauce is smooth and thick, pour in cream. Bring back to the boil, lower the heat and cook for 5 minutes. Add Gruyere and cook, stirring, until cheese has melted. Remove from heat and cool slightly before serving. This sauce keeps well refrigerated for up to four days.