I have to be honest and say that cream and cheese based sauces are my absolute favorite.
I'm really talking about a classic 'alfredo' sauce. But I will probably cover several other sauces like hollandaise, bernese, and simple 1:1:1 fat-startch-liquid sauces here as well. If not, you can be sure they will find a page of their own!
From the afredo sauce, the possibilities are endless.
So let's just jump right in.
To be honest, I never really measure my cream sauce quantities, I just do it by feel.
Alfredo
Here's what you'll need:
- heavy cream
- grated Parmesan cheese (go nuts and get the Parmesano Reggiano and you won't regret it!)
If I'm making this sauce for 2 to 4 people, I will just use a 1/2 pint of heavy cream. Slowly heat the heavy cream in a sautee pan (skillet) until it begins to bubble in the center. Don't burn it whatever you do. Heavy cream has very high fat content and will burn easily, so watch it closely. After it starts to bubble slightly, take it off the heat, and begin adding your grated cheese about a table spoon at a time, stirring it in to the cream, melting it, then tasting to see if it's right for you.
Find that right balance of cheesy-creamy deliciousness that makes you feel happy, and remember it as a benchmark. I usually end up adding about 4 tablespoons to my half pint of cream.
Afterward, grind in some fresh black pepper.
Throw it on some boiled pasta of your choice, and prepare to be enveloped in the love of heavy cream.
From the Alfredo base, you can go in so many directions.
But here's a simple little way to spice it up.
- Alfredo sauce from above
- 1/3 cup of green peas, steamed
- 1/3 cup of chopped (and ready to eat) smoked ham
- fresh ground pepper to taste
Just make the alfredo sauce from above, and toss in the hot peas and chopped ham before tossing this amazing sauce over some pasta. It goes really nicely over penne pasta, but it wouldn't kill a linguine either...
We'll take on a ton more variations in the future.
Until then,
Cook (and eat) with love.
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