Saturday, September 03, 2005

Walnut Butter Sauce

1 lb. butter
3 Tbs. heavy cream
3 egg yolks
1 c. grated parmesan cheese
1 c. lightly toasted ground walnuts
2 tsps. each salt and pepper
1 1/2 tsp. minced garlic

In a food processor or blender,
or by hand, cream the butter.
Add the cream and egg yolks
and blend until smooth.
Add the remaining ingredients.
Refrigerate, well covered,
if not using immediately.

From the Frog and Commissary Cookbook.