Parmesan Cream Sauce - Good Taste
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Parmesan Cream Sauce

From: House & Barn

• 2 T minced shallots
• 1 T butter
• 2 sprigs of thyme
• 1 bay leaf
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Pinch of kosher salt
• 1 tsp. lemon juice

Sweat shallots in butter until translucent. Add thyme, bay leaf,  and heavy cream. Bring cream to a quick simmer over high heat (bubbles form around the edge of the pan). Reduce heat to low and continue simmering for 3 to 4 minutes. Strain cream through a chinois (a fine mesh conical sieve) into a clean saucepan and bring back to a simmer over medium-low heat. Stir in Parmesan cheese and season with kosher salt and lemon juice.


This versatile sauce may be poured over gnocchi, pasta, or sautéed chicken breasts. It’s also great as a dipping sauce for bread or soft pretzels.

Yields about 1 1/2 cups

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