Alfredo Sauce II
- 1 1/2 cups white milk
- 1 1/2 cups heavy cream
- 1/2 cup grated imported Parmesan cheese
- 1/2 cup grated imported Romano cheese
- 6 fresh jumbo egg yolks
- Salt to taste
- Freshly-ground black pepper to taste
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer. Slowly whip in all the cheese, then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture. Slowly add the egg yolk mixture back into the remaining cream mixture. (This will increase the temperature of the egg yolks which is called tempering.) Season to taste with the salt and fresh cracked black pepper. Refrigerate until needed or heat, stirring, until the sauce thickens to the desired consistency.
This recipe yields 4 servings.