||Melt butter in a saucepan. Add cream, garlic and cheese, whisk over low heat, until cheese is melted (do not boil). If required, thicken with 1 egg yolk.
||Serve immediately. Pour sauce over cooked fettuccine.
To learn more about the Hueging family’s Dairy Story, click here.
- Do not add a large amount of shredded cheese to a sauce that is very hot or boiling as the cheese may “seize”, clumping up into one large curd, and ruin your recipe.
- In this recipe, adding cold cream and shredded cheese (along with the other ingredients) to the melted butter, over low heat, should prevent a recipe failure.
- Alternately, very slowly add the cheese to the warm milk, butter and garlic.