recipes articles & more

Strawberry Mojito
Recipes Dads Love
How to Make Chocolate Soufflés
How to Make Barbecued Chicken
How to Roll a Roulade Cake
10-Minute Strawberry Recipes
Tour Steven Raichlen's Kitchens
Win Steven Raichlen’s Must-Have Grilling Tools
Ingenious Kitchen Tips
Quiche Recipe: Create Your Own

Print It| Add to Favorites| | Pin It

Peppercorn-Parmesan Cream Sauce

by Jennifer Armentrout

read reviews (1)

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

To learn more, read the article:
Vegetables, Perfectly Steamed & Deliciously Sauced

Get a quick and delicious recipe every day with our FREE Make it Tonight newsletter Make it Tonight Recipe

Parmigiano Reggiano black peppercorns egg yolks more more

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): 4; Fat Calories (kcal): 35; Saturated Fat (g): 2; Protein (g): 1; Monounsaturated Fat (g): 1; Carbohydrates (g): 1; Polyunsaturated Fat (g): 0; Sodium (mg): 45; Cholesterol (mg): 35; Fiber (g): 0;

photo: Scott Phillips

From Fine Cooking 78 , pp. 49

April 1, 2006