Cayenne Cream Sauce
From geckofiend 17 years ago
- 20 minutes to make
- Serves 6
This sauce recipe come from Chef Paul Prudhomme and was originally part of his Paneed Veal and Fettuccine recipe. I use it in other dishes so I thought I'd split it out... This is a nice rich cream sauce with a slight bite.
Ingredients
- 1/2 Pound (2 sticks) unsalted butter shopping list
- 2 1/2 cups heavy cream shopping list
- 1/2 teaspoon ground red pepper (preferably cayenne) shopping list
- 3/4 cup finely grated parmesan cheese shopping list
How to make it
- Melt the butter in a large skillet over medium-low heat.
- Add the cream and red pepper.
- Turn heat to medium-high
- With a metal whisk whip the cream mixture constantly as it come to a boil.
- Reduce heat and simmer until the sauce has reduced some and thickened enough to coat a spoon well, about 7 to 8 minutes, whisking constantly.
- Remove from heat and gradually add the Parmesan, whisking until the cheese is melted.
The Rating
Reviewed by 2 people-
Oh, this is wonderful. very very rich and soooooo gooooood. YUMMMMMM!
notyourmomma
in South St. Petersburg loved it
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I will have to have a tent maker make my clothes.. But this sounds so gooooooooooood! Over some sauted shrimp.... YES!
linebb956
in La Feria loved it
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