This is my "go to" for birthdays and special occasions. I do make a couple of changes. Because of the salt content of the hard cheeses, I use unsalted butter. I saute one clove of minced garlic in half of the butter before adding the rest. Make sure you never bring this to a boil, as the cheese will separate. Temper the egg yolk before adding(mix in about half a cup of the warm sauce, also separate the yolks and leave on the counter at the beginning of prep to let them get to room temp). I add a couple of pinches of nutmeg(instead of just one) because it gives it that "something special" taste. The better quality cheese you use the better your sauce will turn out.
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This is my "go to" for birthdays and special occasions. I do make a couple of changes. Because...