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