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