Alfredo Sauce
Ingredients
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
Directions
HEAT milk and cream in a heavy bottom saucepan until it begins to
simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
PLACE egg yolks in a separate bowl and slowly whip in a portion of
the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining
cream mixture. Place back on very low heat and continually stir until
simmering. Take sauce off heat so it thickens. (This will increase temperature
of egg yolks, known as tempering).
SEASON to taste with salt and black
pepper. Serve over your favorite pasta.
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