Cream Sauce
- Ready In:
- 14mins
- Ingredients:
- 5
- Yields:
-
2/3 cup
- Serves:
- 3-4
ingredients
- 3⁄4 cup heavy cream
- 2 tablespoons butter
- 1⁄2 teaspoon salt
- 2 tablespoons chopped flat leaf parsley
- 1⁄3 cup grated parmigiano-reggiano cheese
directions
- In an 8 inch skillet, combine 3/4 cup heavy cream, 2 tablespoons butter ans 1/2 teaspoon salt over medium high heat.
- Bring to a simmer and cook, stirring, until thick enough to coat a spoon, about 4 minutes.
- Stir in 2 tablespoons chopped flat-leaf parsley and remove from heat.
- Add 1/3 cup grated parmigiano-reggiano cheese when tossing with pasta. Makes 2/3 cup.
- Enjoy!
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RECIPE SUBMITTED BY
Our picture was taken at Bryce Canyon NP when we celebrated our 47th anniversary. (It has now been 54 years!!)
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<br>Of course, I love to cook and bake. Desserts seem to be my specialty, however my husband & I like Mexican, Southwest, Greek, and Italian cuisine alot. Healthy food(soy milk, tofu etc.), alot of raw vegetables and made from scratch comprise much of our diet. I have always had problems cooking fish, tho we do like to eat fish. We are both retired.
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<br>I love Labrador Retreivers and have owned, trained and shown several very nice ones!
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<br>My husband and I are both natives of Colorado, however somehow we ended up living in St. George Utah, in the South west corner, near Zion, Bryce, & Grand Canyon National Parks, which we enjoy alot. Before the price of gasoline took a jump, I volunteered at Zion NP.
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<br>We celebrated our 53th wedding anniversary in the summer of 2008.