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Parmesan Sauce - fresh

This sauce goes particularly-well with "Spinach Mousse". It is very simple to make, but does need 5 minutes constant attention.

It can, however, be made before your guests arrive, then gently re-heated. Do not refrigerate, as it tends to separate when you try to bring it back to life. If this happens for any reason, a little extra cream stirred in will bind it.

The black pepper and chopped-parsley are important ingredients, as they take away much of the inherent richness.

Key Features

  • Suitable for Vegetarians

Ingredients

Ingredients for 6 people:

300ml/½ pint Double Cream; (single isn't satisfactory for this sauce)
60g/2oz of grated Parmesan (do not be tempted to use dried)
1 heaped tablespoon of freshly-chopped Parsley
a little Salt plus plenty of plenty of freshly-ground Black Pepper

Method

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Mix the cream and cheese together in a small saucepan over a very low heat.
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Stir continuously so that the cheese slowly melts without catching on the bottom of the pan.
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When the cheese has melted, add the parsley, salt and pepper.

Serve.

Taken from 'Foolproof Entertaining' by Simon Scrutton.

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