cookware needed
one heavy bottom (stainless steel plated)
one wisk
mise en place
one qt heavy cream
2cups parmesan
1/2 cup asiago (optional)
1 egg yolk
1/4 lb butter
pinch of white pepper and nutmeg
preparation
Bring cream to boil and reduce by a little more than one third, wisk in cheese, remove a small amount of sauce to a small bowl and let coll to about 100 degrees. wisk egg yolk and cream till smoth and cosistent pale yellow. Return to simmering sauce-pot. Wisk in butter and add a pich of nutmeg and white pepper. Add Koosher salt.
one heavy bottom (stainless steel plated)
one wisk
mise en place
one qt heavy cream
2cups parmesan
1/2 cup asiago (optional)
1 egg yolk
1/4 lb butter
pinch of white pepper and nutmeg
preparation
Bring cream to boil and reduce by a little more than one third, wisk in cheese, remove a small amount of sauce to a small bowl and let coll to about 100 degrees. wisk egg yolk and cream till smoth and cosistent pale yellow. Return to simmering sauce-pot. Wisk in butter and add a pich of nutmeg and white pepper. Add Koosher salt.
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