Tuesday, June 24, 2014

Alfredo Sauce

1 1/2 cup of milk
1 1/2 cup heavey cream
1/2 cup of Imported Parmesan cheese , grated
1/2 cup imported Romano cheese, grated
6 egg yolks
salt and pepper to taste.

1. HEAT milk& cream in heavy bottom saucepan until it begins to simmer. Turn off heat. slowly whip in cheese then remove from heat.

2. Place egg yolks in a separate bowl and slowly whip in a portion of hot milk and cream mixture.
   slowly add egg yolk mixture back into remaining cream mixture. place back on stove 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)

3. Season to taste with salt and pepper ./ serve over your favorite Pasta

Thank you for stopping by if you have any question please e-mail me @ dinkydoodle52@gmail.com

 God Bless

 again I plan on posting some pix at a later date


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