Peppercorn-Parmesan Cream Sauce

Peppercorn-Parmesan Cream Sauce
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 1 Tbs. coarsely grated Parmigiano Reggiano for garnish (optional)
  • ¼ cup freshly and finely grated Parmigiano Reggiano
  • ¼ cup heavy cream
  • 1 large egg yolk
  • ¼ cup whole milk

In a small (1-quart) saucepan, combine the cream, milk, and egg yolk. Whisk to blend thoroughly.Place the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon, until the sauce is hot and steamy and thickens slightly, 3 to 5 minutes. Don’t let the sauce bubble at all or ...

View full recipe at Fine Cooking


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