I really adopted this reblochon sauce the day I wanted to recreate, at home, that “mountain” feel that you get on your plate when it’s cold outside.
The Reblochon cheese melts gently, the cream rounds everything out, and the white wine adds just the right amount of contrast to prevent it from being heavy. It's simple, but it instantly evokes the Savoie region!
I often make it when I have cooked potatoes (or a pan of mushrooms) and I want a comforting dish without spending two hours in the kitchen.
The key is to heat and let it reduce gently: we want a smooth, shiny sauce that coats the spoon well, not a cream that boils vigorously.
I also love the "home-style" aspect of this recipe: you can serve it over tagliatelle, gnocchi, sautéed leeks, or simply as a warm dip with pieces of bread. And in terms of flavor, the garlic and onion do their job discreetly: they add aroma without overpowering the cheese.
From a nutritional standpoint, it's clearly a rich sauce (cheese + cream), so I see it as a generous topping rather than a bath.
With seasonal vegetables like leeks and mushrooms, you can easily balance the recipe: more fiber, more volume, and still that delicious Savoyard melt-in-your-mouth texture!
Reblochon sauce
4
people14
minutes19
minutes387
kcal33
minutesA rich, creamy Savoyard sauce made with melted Reblochon cheese, enhanced with a splash of white wine and garlic. Perfectly smooth over potatoes, pasta, or sautéed vegetables.
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Ingredients
200g cheese of Reblochon
20 cl of liquid heavy cream
10 cl of dry white wine from Savoie
1 small onion (approx. 80g each)
1 garlic clove
150g of button mushrooms
1 small leek (approx. 120g each)
10 g of butter
1 teaspoon of cornstarch (approx. 3g per teaspoon)
Black pepper
Preparation steps
- Prepare the Reblochon: remove the rind if you prefer it less noticeable (otherwise leave it on, it adds flavor). Cut the cheese into small cubes so it melts quickly.
- Thinly slice the onion. Mince the garlic. Thinly slice the leek (white part + a little of the tender green) and rinse it well. Slice the mushrooms.
- In a heavy-bottomed saucepan, melt the butter over medium heat. Add the onion and leek, season very lightly with salt (the cheese is already salty) and sweat for 5 minutes, stirring occasionally: it should become tender, not brown.
- Add the garlic and mushrooms. Cook for 4 minutes, until the mushrooms release some water.
- Pour in the white wine. Turn up the heat a little and let it reduce for 3 minutes: you want to remove the alcohol smell and concentrate the taste.
- Lower the heat. Add the cream and pepper. Heat for 2 minutes without letting it boil vigorously.
- In a small bowl, dissolve the cornstarch in 1 tablespoon of cold water, then pour into the saucepan while whisking. Let it thicken for 1 minute at a gentle simmer.
- Add the Reblochon cheese in several batches, always over low heat. Stir until the sauce is smooth and coats the back of a spoon (2 to 3 minutes). If it gets too hot, turn off the heat for 30 seconds and then resume.
- Taste and adjust the pepper. Serve immediately, piping hot, over steamed potatoes, pasta, gnocchi or roasted vegetables.
📊 Nutritional Information
1 serving (approx. 170g)
| Nutrient | Value |
|---|---|
| Calories | 387 kcal |
| Proteins | 14g |
| Carbohydrates | 10g |
| including sugars | 5g |
| Lipids | 29g |
| including saturated fatty acids | 18g |
| Fibers | 2g |
| Sodium | 560mg |
| Vitamins | |
| Vitamin A | 28% AJR |
| Vitamin B2 | 22% AJR |
| Vitamin B12 | 26% AJR |
| Minerals | |
| Calcium | 38% AJR |
| Phosphorus | 32% AJR |
| Potassium | 14% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you are serving this sauce with potatoes, allow about 200g of cooked potatoes per person: the sauce is strong, so it is better to coat than to drown.
💡 Chef's Tips
For a smooth sauce, keep the heat low and avoid boiling. If it thickens too much while you wait, thin it with 1 to 2 tablespoons of hot water or cream. Pepper is often enough: the Reblochon cheese already adds plenty of flavor.
🔄 Variations
- An even more mountain-style recipe: add a pinch of nutmeg and serve the reblochon sauce with potatoes and pan-fried bacon.
- For a lighter sauce: replace half the cream with whole milk, keeping the cornflour for consistency.
