Ingredients for Fresh Herb And Cheese Sauce
- 1 cup chopped onion
- 2 tablespoons butter
- 2 tablespoons plain flour
- 1 cup vegetable stock
- 1/4 cup dry white wine
- 1/2 cup sour cream
- salt and pepper, to taste
- 1/4 teaspoon nutmeg
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons fresh chervil, chopped
- 1 large egg yolk
- 16 ounces pasta
- 1/2 cup reserved pasta water
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How to Make Fresh Herb And Cheese Sauce
- Cook your pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While the pasta cooks, melt butter in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly, until lightly golden.
- Gradually whisk in the stock, ensuring no lumps form. Bring to a simmer, stirring constantly.
- Reduce heat to low, stir in the white wine and sour cream. Simmer for 5 minutes, stirring occasionally.
- Season with salt, pepper, and nutmeg. Stir in the mozzarella cheese and cook until melted and creamy.
- In a small bowl, whisk together the egg yolk with 2 tablespoons of the warm sauce. Slowly pour the egg yolk mixture into the saucepan, whisking constantly to prevent scrambling.
- Stir in the chopped chervil (or sage).
- If the sauce is too thick, add a little pasta water until you reach your desired consistency.
- Serve immediately over your cooked pasta. Garnish with extra cheese and fresh herbs, if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
16g
Fat
85g
Carbs
2g
