Cheese Sauce
Ingredients
2 cups heavy cream
1 tablespoon Dijon mustard
1 1/2 cups finely grated Gruyère cheese
1/2 cup finely grated Parmesan cheese
1 small clove garlic, grated
Kosher salt and freshly ground black pepper
Directions
In the medium pot, bring the cream to a gentle simmer over medium heat. Whisk in the mustard. Stir in the Gruyère, Parmesan and garlic and cook until the cheeses are melted and combined and the sauce has a smooth consistency, 3 to 4 minutes. Season with salt and pepper. Serve warm.
