Three cheese sauce
A great lubricant for all kinds of vegetables and (small) pasta shapes. Only use fresh eggs for this recipe.
Ingredients
- 100 g mascarpone
- 100 g Parmesan, finely grated
- 100 g Gorgonzola, broken into pieces
- 2 egg yolks
- 50 g butter
- 300 ml cream
- white pepper
Method
- In a bowl, combine mascarpone and egg yolk, mix well, season with pepper. In a frying pan, melt butter. Add cream and bring to the boil. Cook until liquid is reduced by a third. Add Parmesan and Gorgonzola while stirring. Keep stirring until cheeses dissolve and a creamy sauce is formed. Remove from the heat, add mascarpone/yolk mixture, mix well. Keep warm but do not boil anymore.