Recipe by Karen Elizabeth
The recipe calls for Chervil, a herb similar to parsley. I didn't have either, so actually used some fresh sage, which was lovely! I prepared this sauce to accompany Potato and Parmesan Gnocchi, by chef#925731. This sauce recipe comes from the "Pasta Cookbook", published by Merehurst Press, original title, "Nudeln". From Zaars Kitchen Dictionary: CHERVIL: The leaves and root of this parsley family herb are edible and have a mild anise flavor. The leaves are a curly and dark green. Chervil is one of the main ingredients in Fines Herbes. Ingredient Season: available year-round How to store: Chervil does not dry well, so it is best when used fresh. How to prepare: Use like parsley, though most flavor is lost when boiled. Matches well with: asparagus, carrots, cheese, chicken, eggs, fish, peas, potatoes, salads, sauces, soups, spinach, tomatoes, veal, venison Substitutions: parsley or tarragon
Top Review by FLKeysJen
Very good! My grocery store didn't have chervil so I used parsley and tarragon. The tarragon and sour cream were the dominant flavors in a very gourmet mac and cheese. I agree with others that the egg yolk at the end isn't really necessary. When I see chervil for sale, I'm going to make this again!
- 1 onion
- 2 tablespoons butter
- 1 tablespoon plain flour
- 1⁄2 cup vegetable stock
- 1⁄2 cup dry white wine
- 1 cup sour cream
- salt and pepper
- 1 pinch grated nutmeg
- 7 ounces mozzarella cheese, cut into small cubes
- 1 small bunch chervil, washed and coarsely chopped
- 1 egg yolk
Directions See How It's Made
- If you plan to serve this with pasta, put your pasta on to cook now. This sauce would also complement certain meats, chicken, for instance.
- Peel and finely chop onion.
- Melt the butter, fry the onion, stir in the flour and fry until golden.
- Gradually add the stock, and bring the sauce to the boil, stirring constantly.
- Add the wine and sour cream and allow to simmer on low heat.
- Season the sauce with salt, pepper and nutmeg.
- Add the Mozzarella cheese cubes to the sauce and allow to melt over low heat.
- Stir the chopped chervil (or herb of choice) into the sauce.
- Beat the egg yolk with 2 tblsps of sauce, then blend into the rest of the sauce.
- Add cooked pasta of choice (recipe suggestion, tortellini, although I used the homemade gnocchi mentioned above).