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Written by J. Donavan Stanley
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Monday, 17 March 2008 |
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This sauce recipe come from Chef Paul Prudhomme and was originally part of his Paneed Veal and Fettuccine recipe. I use it in other dishes so I thought I'd split it out... This is a nice rich cream sauce with a slight bite. Ingredients: - 1/2 Pound (2 sticks) unsalted butter
- 2 1/2 cups heavy cream
- 1/2 teaspoon ground red pepper (preferably cayenne)
- 3/4 cup finely grated Parmesan cheese
Instructions: - Melt the butter in a large skillet over medium-low heat.
- Add the cream and red pepper.
- Turn heat to medium-high
- With a metal whisk whip the cream mixture constantly as it come to a boil.
- Reduce heat and simmer until the sauce has reduced some and thickened enough to coat a spoon well, about 7 to 8 minutes, whisking constantly.
- Remove from heat and gradually add the Parmesan, whisking until the cheese is melted.
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Last Updated ( Saturday, 19 April 2008 )
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