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Chef John's Alfredo Herb Sauce

Daytime

Published: March 6, 2009

1 qt. heavy cream
2 tbsp. butter
1 tbs minced garlic
1 tbsp. fresh Italian parsley, finely chopped
1 tbsp. fresh basil, finely chopped
1 tbsp. fresh thyme, finely chopped
1 cup Parmesan cheese, plus more for garnish
2 egg yolks
1 cup roasted red peppers
salt and freshly ground white pepper to taste

1. Prepare the sauce. Place the cream and butter into a sauce pan. Bring to a boil over medium-high heat. Allow to cook, at a slow boil, until reduced by 1/3. Add the herbs and garlic cook another 3-5 minutes. Add the Parmesan and stir to melt. Whisk the eggs until frothy. Add some of the hot sauce to the egg yolks to temper. Add the eggs in a slow steady stream whisking constantly. Remove from heat and season to taste.

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