Parmesan Fonduta
a silky sauce rich with crème fraîche and egg yolks
Course: SauceCuisine: ItalianDifficulty: Easy
Servings
4
servingsPrep time
5
minutesCooking time
8
minutesIngredients
2 large egg yolks
1 1/2 cup créme fraîche
5 oz parmesan cheese, finely grated on microplane
1/2 med garlic clove, finely grated on microplate
Directions
- In a metal bowl that fits comfortably over your saucepan (but don’t put it on yet), whisk the egg yolks, créme fraîche, parmesan and garlic together.
- Set the bowl on the saucepan and whisk constantly, scraping the sides and removing regularly to keep the cooking process slow. You do not want to boil at all. It will look clumpy for a little while, but eventually become liquidy and then turn into a silky smooth sauce in about 6-8 mins. Turn off heat and set aside to keep warm.