Ingredients with Measurements:
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh chives
- Salt and pepper to taste
Special equipment needed:
- Fine mesh strainer
- Cheesecloth
Step-by-step instructions:
1. In a small saucepan, heat the heavy cream over medium heat until it comes to a simmer.
2. Reduce the heat to low and add the grated Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth.
3. Remove the saucepan from the heat and let the sauce cool for a few minutes.
4. Place a fine mesh strainer over a bowl and line the strainer with a double layer of cheesecloth.
5. Pour the sauce through the cheesecloth-lined strainer, pressing the sauce through with a rubber spatula.
6. Discard the solids left in the cheesecloth.
7. Stir in the chopped chives and season the sauce with salt and pepper to taste.
8. Serve the sauce warm.
- Time:
Preparation time: 5 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 1 cup of sauce
Nutritional information:
- Calories: 120
- Fat: 12g
- Carbohydrates: 1g
- Protein: 3g
Substitutions for ingredients:
- You can use half-and-half or whole milk instead of heavy cream.
- You can use any type of grated cheese instead of Parmesan.
- You can use dried chives instead of fresh chives.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Add a teaspoon of Dijon mustard for a tangy flavor.
- Add a tablespoon of white wine for a more complex flavor.
Tips and tricks:
- Make sure to whisk the sauce constantly while adding the cheese to prevent clumps.
- Use a rubber spatula to press the sauce through the cheesecloth for a smoother texture.
- Serve the sauce immediately after making it for the best flavor.
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauce in a small saucepan over low heat, whisking constantly, until heated through.
Presentation ideas:
- Serve the sauce in a small pitcher or gravy boat.
- Drizzle the sauce over grilled chicken, fish, or vegetables.
Garnishes:
- Sprinkle some extra chopped chives on top of the sauce.
- Top the sauce with a sprinkle of grated Parmesan cheese.
Pairings:
- Serve the sauce with grilled chicken, fish, or vegetables.
- Pair the sauce with a crisp white wine, such as Sauvignon Blanc.
Suggested side dishes:
- Serve the sauce with roasted potatoes or steamed rice.
Troubleshooting advice:
- If the sauce is too thick, whisk in a little bit of milk or cream to thin it out.
- If the sauce is too thin, simmer it over low heat until it thickens to your desired consistency.
Food safety advice:
- Make sure to refrigerate any leftover sauce promptly to prevent bacterial growth.
Food history:
- Muslin sauce is a classic French sauce made with cream and egg yolks. This version uses Parmesan cheese and chives for a modern twist.
Flavor profiles:
- Creamy, cheesy, and savory with a hint of onion flavor from the chives.
Serving suggestions:
- Serve the sauce as a dip for vegetables or bread.
- Use the sauce as a topping for baked potatoes or pasta.
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