The volumes are ridiculous for the home cook- unfortunately doesn't freeze well, likely due to the eggs
Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.
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Serving Size: 1 Serving (114g) | ||
Recipe Makes: 32 Servings | ||
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Calories: 483 | ||
Calories from Fat: 434 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 48.2g | 64 % | |
Saturated Fat 30g | 150 % | |
Monounsaturated Fat 13.6g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 209.9mg | 65 % | |
Sodium 596.6mg | 21 % | |
Potassium 79.1mg | 2 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 2.9g | ||
Protein 11.1g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 483
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