[Ebook] Hamburger Harriet Needs Help [PDF]

WHAT YOU NEED
2 cups (16 fl oz/500 ml) heavy cream
1
⁄2 cup (4 oz/125 g) unsalted butter
1 cup (4 oz/125 g) freshly grated
Parmesan cheese
Kosher salt and freshly ground pepper
Freshly grated nutmeg
ALFREDO SAUCE
In a saucepan, warm the cream over medium-low heat. In another saucepan, melt
the butter over medium heat. Add the warmed heavy cream and stir in the cheese.
Season with salt, pepper, and a small pinch of nutmeg.
Bring the sauce to a gentle simmer and cook just until it thickens slightly, about
2 minutes. Alfredo will continue to cook even after you remove it from the heat,
so be careful not to overcook it or your sauce will become too thick.
Use right away, or let the sauce cool completely before storing in an airtight container
in the refrigerator for up to 2 days. Do not freeze.
MAKES ABOUT 2 1 ⁄4 CUPS (18 FL OZ/560 ML)
CREAMY DECADENCE
This classic cream-based sauce
tastes luxurious, but is so simple
to prepare. Alfredo is best made
the night you plan to serve it,
as it can thicken too much when
it cools. You can add more heavy
cream, one tablespoon at a time,
during cooking until you reach the
desired consistency. For a fresh
twist, swirl in the grated zest of
one lemon just before serving.
SAUCES 25