¾cup(177ml)chicken or vegetable broth/stock - low sodium (Note A)
1cup(237ml)heavy whipping cream
½teaspoonsalt
1teaspoonground black pepper
½teaspoonground white pepper
¾cup(75g)parmesan cheese - freshly grated, press down tightly into the cup to measure (Note B)
1teaspoonblack truffle oil - or white truffle oil
Instructions
First melt the butter in a saucepan over medium-low heat. Once melted, add the chopped onion and sauté for 2 to 3 minutes or until it becomes translucent. Then add minced garlic and dried thyme and sauté for 1 minute.
Pour in the broth/stock, stir, and allow to simmer for 1 to 2 minutes.
Next put in heavy whipping cream, salt, ground black pepper and white pepper. Stir until everything is mixed well. Let it simmer for 3 to 4 minutes until it slightly thickens. Stir occasionally to prevent any scorching.
Then put grated parmesan cheese and stir (or whisk) until all cheese is melted and well combined. Turn the heat off.
Mix in truffle oil. Then do a taste test and adjust your seasoning as desired.
You can drizzle this creamy goodness over grilled vegetables, seared chicken or steak. Or simply serve as a dip for warm, crusty bread. So many ways to use it (see Note C for serving ideas).
Notes
Note A: Salt quantity – when using salted butter and/or regular broth (not the low-sodium option), reduce the amount of added salt in half. Taste the final sauce, then add more salt if needed.Note B: Parmesan – if you don't have parmesan or want to try a different cheese, grana padano, pecorino romano or asiago are solid replacements to choose from.Note C: Helpful content – Click on the links below for related useful content in the main body of the post.