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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Parmesan Cream Sauce


1 quart             Heavy cream

1/2 pound        Parmesan cheese, grated

1/3 pound        Romano cheese, grated

2 teaspoons     White pepper

1/8 teaspoon    Nutmeg

3 Tbsp               Butter

1/4 cup             Flour


Bring heavy cream to a boil. Add cheese and stir well. Add pepper and nutmeg. Next, in a small sauté pan, make a roux by me the butter over medium heat. Blend in the flour and cook for 4-5 minutes, stirring constantly to prevent the roux from browning. Using a wire whisk, add roux to the milk/cheese mixture and continue cooking until thickened, about 3-4 minutes.  Remove from the heat.

This sauce may be made and held in refrigeration for up to one week.

Yield: 1 quart


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