Parmesan Cream Sauce - Good Taste
Good Taste showcases the best of the greater Lehigh Valley’s dining scene, and provides a beautiful and easy resource; one that you can use frequently, and throughout the year when friends or family ask, “Where should we eat tonight?” Use our extensive recipe collection on nights in to get the culinary experience of going out, right in your own home.
good, taste, food, lehigh valley, restaurants, eat, out, friday, saturday, specials, dining, wine, drink, dine
28822
portfolio_page-template-default,single,single-portfolio_page,postid-28822,ajax_fade,page_not_loaded,,select-child-theme-ver-1.0.0,select-theme-ver-3.3,wpb-js-composer js-comp-ver-5.0.1,vc_responsive

Parmesan Cream Sauce

From: House & Barn

Ingredients
• 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

DIRECTIONS
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.

NOTES

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

Share this Article