6 Tbs unsalted butter
2/3 cup heavy cream
1 cup freshly-grated Parmesan cheese
1/2 tsp salt
Freshly-ground white pepper, to taste
1 dash ground nutmeg
1 Place butter and cream in large skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles; cook and stir 2 minutes more. Stir in salt, pepper and nutmeg. Remove from heat.
2 Gradually stir in cheese until thoroughly blended and smooth. Return briefly to heat to completely blend cheese, but do not let sauce bubble or cheese will become lumpy and tough.
3 This recipe yields 4 servings; 1.9 carb grams per serving.
Servings 4
2/3 cup heavy cream
1 cup freshly-grated Parmesan cheese
1/2 tsp salt
Freshly-ground white pepper, to taste
1 dash ground nutmeg
1 Place butter and cream in large skillet over medium-low heat. Cook and stir until butter melts and mixture bubbles; cook and stir 2 minutes more. Stir in salt, pepper and nutmeg. Remove from heat.
2 Gradually stir in cheese until thoroughly blended and smooth. Return briefly to heat to completely blend cheese, but do not let sauce bubble or cheese will become lumpy and tough.
3 This recipe yields 4 servings; 1.9 carb grams per serving.
Servings 4
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