The Whey of Sauce
Feb. 25th, 2014 03:58 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe is another whey-based one, because I got a lot from the curvy upstairs neighbor last time she made cheese. Creamy Whey Sauce and Gnocchi.
minced shallots
butter
1 cup whey
pepper
green garlic, chopped
parsley, chopped
salt
white pepper
bit more butter
splash white wine
Saute shallots in butter. Heat the whey. Stir in the pepper. Over medium-high heat, reduce by about half. Stir in the green garlic, parsley, salt, and white pepper. Whisk in the butter and the white wine. Heat through and serve over gnocchi.
What worked: nice zingy flavor.
What didn't: Perhaps the whey we have is thinner than the book calls for. It never thickened appreciably, even after reducing by over half.
Will I make it again? Probably not.
minced shallots
butter
1 cup whey
pepper
green garlic, chopped
parsley, chopped
salt
white pepper
bit more butter
splash white wine
Saute shallots in butter. Heat the whey. Stir in the pepper. Over medium-high heat, reduce by about half. Stir in the green garlic, parsley, salt, and white pepper. Whisk in the butter and the white wine. Heat through and serve over gnocchi.
What worked: nice zingy flavor.
What didn't: Perhaps the whey we have is thinner than the book calls for. It never thickened appreciably, even after reducing by over half.
Will I make it again? Probably not.
