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Ingredientes
- 1 1/2 c. white lowfat milk
- 1 1/2 c. heavy cream
- 1/2 c. grated imported Parmesan cheese
- 1/2 c. grated imported Romano cheese
- 6 x fresh jumbo egg yolks Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Heat the lowfat milk and cream in a heavy bottom saucepan till it comes to a simmer. Slowly whip in all the cheese, then remove from heat.
- In a separate bowl, place the egg yolks and slowly whip in a portion of the warm lowfat milk and cream mix. Slowly add in the egg yolk mix back into the remaining cream mix. (This will increase the temperature of the egg yolks that is called tempering.) Season to taste with the salt and fresh cracked black pepper. Chill till needed or possibly heat, stirring, till the sauce thickens to the desired consistency.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 362 | |
| Calories from Fat 256 | 71% |
| Total Fat 29.08g | 36% |
| Saturated Fat 18.17g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 603mg | 25% |
| Potassium 212mg | 6% |
| Total Carbs 7.4g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 5.14g | 3% |
| Protein 18.22g | 29% |
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