Smoked Cheese Sauce
This is a very straightforward and tasty sauce that can be used instead of a béchamel. This version is made with smoked mozzarella cheese, but you can use parmesan or other smoked cheese of your choice and add other spices or herbs as seasoning.
Try it with gnocchi, pasta, or even fatty fish like salmon. It's easy and delicious! What's not to like?
Add 2½ tbsp of butter, 1 tsp of black peppercorn, and 1 bay leaf to a saucepan
Trim, peel, and halve 2 garlic cloves and add them to the pan
Trim, quarter, and peel 1 small onion. Cut each quarter in half and add them to the pan
Place the pot over medium-low heat and sweat for 4m, stirring frequently until the onion is translucent. Do not brown the butter or vegetables
Add 50 ml of white wine and turn the heat to medium-high. Simmer for 2m until the liquid is creamy and almost completely reduced
Add 1 l of cream and stir to combine. Simmer for 5m to slightly reduce and thicken. Remove from heat
Strain the cream mixture into a pan
Grate 1 cup of smoked mozzarella
Add the grated cheese to the seasoned cream
Add ground black pepper and salt to taste
Mix with a hand blender on high speed until smooth. The smoked cheese sauce is ready
Enjoy this sauce with anything, from pasta to fatty fish!
Yield 1 l
Grated Smoked Mozzarella Cheese1 cup
White Wine50 ml
Black Peppercorn1 tsp
Black Pepperto taste