Philly Cheesesteak Sauce

Philly Cheesesteak Sauce
 
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Ingredients
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 2 cups whole milk, heated
  • 1 cup grated aged provolone cheese
  • ¼ cup grated Parmigiano-Reggiano
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
Instructions
  1. Melt butter in a medium saucepan over medium heat.
  2. Whisk in the flour and cook for 1 minute.
  3. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

 

Sauce Bearnaise

Sauce Bearnaise
 
Author: 
Recipe type: Sauce
Ingredients
  • 2 tablespoons chopped shallots
  • 4 sprigs fresh tarragon
  • ¼ cup dry white wine
  • ¼ cup dry vermouth
  • 4 large egg yolks
  • 1 cup (2 sticks) melted unsalted butter or clarified butter
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons chopped fresh tarragon leaves
  • ½ teaspoon salt
  • ⅛ teaspoon ground white pepper
Instructions
  1. In a small saucepan, combine the shallots, tarragon, white wine, and vermouth. Bring to a boil and cook until reduced to 2 tablespoons. Remove from the heat, strain, and cool.
  2. In the top of a double boiler, or in a metal bowl fitted over a pot of barely simmering water, whisk the egg yolks and reduced wine until ribbons start to form. Whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick. Remove from the heat. Whisk in the lemon juice, chopped tarragon, salt, and pepper. Adjust the seasoning, to taste. Cover to keep warm until ready to serve. To serve, place in a decorative bowl with a small sauce ladle.

 

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