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Peppercorn-Parmesan Cream Sauce

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Yields about 1/2 cup, enough for 1 to 1-1/2 lb. steamed vegetables.

This creamy sauce with a peppery kick is delicious on steamed broccoli, broccolini, carrots, cauliflower and Brussels sprouts. For steaming times and tips on preparing the vegetables, see Vegetables, Perfectly Steamed & Deliciously Sauced. Since this is basically an Alfredo sauce, it’s also good on pasta. The flavor depends on the cheese and the pepper, so be sure to use real, freshly grated Parmigiano and freshly ground black pepper.

  • 1/4 cup heavy cream
  • 1/4 cup whole milk
  • 1 large egg yolk
  • 1/4 cup freshly and finely grated Parmigiano Reggiano
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. coarsely grated Parmigiano Reggiano for garnish (optional)

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 it may become a little lumpy. Remove from the heat and immediately add the 1/4 cup finely grated Parmigiano. Stir until the cheese is mostly melted. Season with 1/4 tsp. salt and 3/8 teaspoon pepper, or to taste.

Drizzle the sauce over steamed vegetables and sprinkle with the coarsely grated cheese, if using.

nutrition information (per serving):
Size : per six servings without vegetables; Calories (kcal): 40; Fat (g): fat g 4; Fat Calories (kcal): 35; Saturated Fat (g): sat fat g 2; Protein (g): protein g 1; Monounsaturated Fat (g): 1; Carbohydrates (g): carbs g 1; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 45; Cholesterol (mg): cholesterol mg 35; Fiber (g): fiber g 0;

Photo: Scott Phillips

I used this sauce as a base, and I mixed pesto into it to make a cream-pesto sauce. Delicious!

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