Parmesan Sauce

Stolen on: June 23, 2004

Poached Artichoke Salad with Lemon-Garlic Vinaigrette

This is a 4-part recipe:
Artichoke Salad
Wine Bouillon
Portobello Mushroom
Parmesan Sauce

Click here to learn more about Co-Owner and Executive Chef Bryan Moscatello

Mirepoix
150 Clayton Lane
in the JW Marriot Hotel
Denver , Colorado
303.253.3000

Parmesan Sauce

Mirepoix

$8 on the menu at Mirepoix, $7.06 to make at home.

This is a 4-part recipe:
Artichoke Salad
Wine Bouillon
Portobello Mushroom
Parmesan Sauce

Parmesan Sauce
1 clove sliced shallot - $ .48
1 clove minced garlic - $ .06
2 tbsp. sliced celery - $ .04
1 small thyme sprig - $ .08
1 small bay leaf - $ .04
2 each white peppercorns - $ .02
1 tsp. butter - $ .14
1/3 cup white wine - $ .22
1/3 cup Wine Bouillon
1 1/3 cup Cream - $ .65
1/3 cup grated parmesan - $ .45

Sauté the first six ingredients in the butter. Once they are wilted and translucent, add the white wine and reduce mixture until the pan is dry. Add the bouillon and reduce by two thirds. Add the cream and reduce by one third. Stir in the parmesan cheese. Continue to simmer for an additional minute. Remove the sauce from the heat and then puree in a food processor or blender. Strain the mixture through a chinois or a screen. If a thick cream is desired pour the mixture into a whip cream maker and charge. NOTE: If you do not have a whip cream maker, you can simply use this as a sauce.

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	Parmesan Sauce
	Mirepoix

	$8 on the menu at Mirepoix, $7.06 to make at home. This is a 4-part recipe: Artichoke Salad Wine Bouillon Portobello Mushroom Parmesan Sauce Parmesan Sauce 1 clove sliced shallot - $ .48 1 clove minced garlic - $ .06 2 tbsp. sliced celery - $ .04 1 small thyme sprig - $ .08 1 small bay leaf - $ .04 2 each white peppercorns - $ .02 1 tsp. butter - $ .14 1/3 cup white wine - $ .22 1/3 cup Wine Bouillon 1 1/3 cup Cream - $ .65 1/3 cup grated parmesan - $ .45 Sauté the first six ingredients in the butter. Once they are wilted and translucent, add the white wine and reduce mixture until the pan is dry. Add the bouillon and reduce by two thirds. Add the cream and reduce by one third. Stir in the parmesan cheese. Continue to simmer for an additional minute. Remove the sauce from the heat and then puree in a food processor or blender. Strain the mixture through a chinois or a screen. If a thick cream is desired pour the mixture into a whip cream maker and charge. NOTE: If you do not have a whip cream maker, you can simply use this as a sauce. For more recipes, go to www.archive.supermarketguru.com