Topic: Savory Gruyère Bread With Ham

[Skhilled (OP)]

Looks really good!!!  Looks like it would make some good grilled cheese sammies. 

https://www.epicurious.com/recipes/food/views/savory-gruyere-bread-with-ham-melissa-clark

[Ken]

Gruyère (pronounced \"groo-YAIR\") is a smooth-melting type of Swiss cheese that's made from whole cow's milk and generally cured for six months or longer.

This is a new cheese to me and I'm gonna have to try it now and, yes, this bread sounds delicious!   

[Skhilled (OP)]

Oh, it's prolly my fav cheese for melting. I always keep some in the fridge as I love to make mornay sauces and put it on almost everything. LOL It's a variation of the classic mother sauce, béchamel. I like to use white pepper in stead of black. I also add a dallop of dijon mustard for a little kick and add a bay leaf and 2 sprigs of rosemary while it's simmering then remove them.  I usually make it at least once per month and will add some seared, diced chicken and/or veggies and put it on a bed of pasta or rice.

https://www.masterclass.com/articles/a-guide-to-basic-french-sauces#what-is-roux

Here's a few other good sauces:

https://www.masterclass.com/articles/what-is-sauce-veloute-plus-chef-thomas-kellers-sauce-veloute-recipe#what-is-velout

EDIT: And if you want to try a lot of other great French sauces look here:

https://en.wikipedia.org/wiki/French_mother_sauces

Be warned...once you start making really good sauces you'll get hooked on them. LOL