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AutoModerator t1_iwomnjt wrote

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1

Sydeburnn t1_iwomrrh wrote

Sounds hearty and delicious

5

TheGreywolf33 OP t1_iwonns0 wrote

Equal parts White wine and cream.

Reduce wine and then add cream.

Add garlic, shallots, pepper corn. Tiny bit of rosemary

Strain

Blend in Romano and havarti cheese to the cream.

Add fresh thyme.

Boom bomb ass white sauce.

15

AlienInUnderpants t1_iwotik1 wrote

Replying to TheGreywolf33 (#551,916)

Thank you for this! A couple questions:

  • do you have measurements or just wing it?
  • you state “strain”: do you mean strain out the garlic, shallots, etc so you only get the flavor not the bits?

Thanks!

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TheGreywolf33 OP t1_iwouyju wrote

Replying to AlienInUnderpants (#552,204)

• I would say a half cup of whole Garlic and shallots and like a table spoon of peppercorns. This was one smaller bottle of wine (about a quart) and a quart of cream.

• yes strain out the aromatics like the garlic and shallots and keep the cream. You can always add more garlic to the final dish in the pan.

•Make sure your cream is HOT when you blend your cheese so it completely emulsifys but not boiling as you don't want to break it.

Hope that helps. Cheers.

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