1 quart heavy cream
2 cups half and half
1 tsp. salt
1 tsp. pepper
4 oz. parmesan cheese
4 oz. butter
4 oz. flour
Procedure:
Heat heavy cream and half and half over medium heat in a medium sauce pot. Add salt and pepper. Melt butter in a sauté pan, slowly add flour and fully incorporate. Place roux (butter and flour mixture) in 300° oven until blond in color. Add roux to cream mixture and whisk until completely dissolved. Continue to simmer until sauce begins to thicken. Once thick, remove from heat, add parmesan cheese and stir well.
Recipe Type: Authentic2 cups half and half
1 tsp. salt
1 tsp. pepper
4 oz. parmesan cheese
4 oz. butter
4 oz. flour
Procedure:
Heat heavy cream and half and half over medium heat in a medium sauce pot. Add salt and pepper. Melt butter in a sauté pan, slowly add flour and fully incorporate. Place roux (butter and flour mixture) in 300° oven until blond in color. Add roux to cream mixture and whisk until completely dissolved. Continue to simmer until sauce begins to thicken. Once thick, remove from heat, add parmesan cheese and stir well.
Submitted by: The 3 Foodies, Chefs/Owners
Book: Taste of Main Street America - Page 129-130
Recipe Author: Hudson’s Restaurant
Restaurant: Hudson’s Restaurant, Main Street, Hudson, OH
Source: https://www.facebook.com/pages/Taste-Of-Main-Street-America/167718736586077