*Alfredo Sauce
1 qt. whipping cream
1/2 tsp. salt
1 T. butter, cubed
1/4 tsp. white pepper
Pinch of nutmeg
2 cups grated Parmigiano-Reggiano cheese
3 egg yolks, beaten
In large saucepan over medium heat, heat: cream, salt, butter, white
pepper, and nutmeg to 140 degrees, stirring occasionally.
Add: cheese a little at a time, stirring constantly until cheese is completely incorporated. Simmer for 10 minutes while stirring. It should become thick and smooth. Temper egg yolks (to prevent curdling) by placing them in a cup or bowl and gradually adding a little of the hot sauce above. Stir this into the rest of sauce, and cook for afew more minutes. Do not boil Use immediately or cool in the refrigerator. Yeilds 5 cups.
This cream sauce is an alternative to red sauce for pastas.
hj 