Recipes posted on February 14, 2011 08:14
3/4 cup real butter 4 cups heavy cream 1/2 teaspoon grd. nutmeg
1 cup grated Fresh parmesan cheese 1 cup grated Fresh Romano cheese
4 egg yolks additional grated Parmesan cheese - about 1/2 cup
In a heavy saucepan over medium heat, melt the butter. Add in the heavy
cream and stirring constantly blend well until smooth. Add in the nutmeg,
and the parmesan and romano cheeses....continue to stir until cheese is
melted and combined. Temper the egg yolks and add in and blend well,
cooking and stirring another 3-5 minutes. Serve with your favorite pasta
and garnish with additional cheese if desired.
Could also use this as a fondue sauce.