(This sauce is great to use over fish, chicken, pork, ham and also vegetables)
Ingedients:
2 TBS Butter
1 TBS Flour
1 cup half and half or whole milk (maybe a little more)
3 TBS White Wine
2 TBS Dijon Mustard
2 TBS Parmesan Cheese
¼ cup Shredded Swiss Cheese
Salt, Pepper, Smoked Paprika, Tarragon
Directions:
In a medium saucepan add the flour and butter, over med/high heat blending with a whisk to make a rue (until it becomes a honey colored paste). Slowly start adding the milk a little at a time, while continually whisking. Add the White wine, and let bubble on a low simmer for about 5 minutes. Add the Mustard, Parmesan, Salt, Pepper, and Smoked Paprika to taste. Let simmer for 2-3 minutes on medium heat. Reduce to low heat, then add in the Swiss cheese, stir to melt, toss in the Tarragon, stir and serve.
