Re: Share Your Easy Recipes with the 21 Year Old
White Sauce for Pasta
1 Stick of butter
1 16 oz (I think) carton of heavy cream
1 egg yolk
2-3 garlic cloves (minced)
1 TBS olive oil
5 oz of parmasian cheese (pre-grated is ok, but can be hard to melt due to preservatives)
In a side bowl mix the egg yolk and heavy cream, do not whip. I suggest whipping the egg yolk first and slowly adding the heavy cream.
Fry up the garlic in the olive oil over med to med-high heat.
Add the stick of butter and melt slowly, DO NOT BURN THE BUTTER.
SLOWLY (and I mean SLOWLY) add the cream mixture to the butter mixture. Mix well and keep over med to med-high heat.
Slowly melt cheese into the heavy cream and butter mixture. About 1/4 cup at a time or less. Once all the cheeze is added keep simmering until it gets a thicker consistency. I usually add some basil, oregeno, and parsley to the mix, but it's not really necessary.
Pour over cooked noodles, peas, carrots and maybe shrimp and serve w/ Garlic Cheese bread for a meal that will impress.
|