Name: Mascarpone Sauce
Yield: Makes about 350 ml (12 fl oz)
Cuisine: Italian
Ingredients: 100 g (3½ oz) mascarpone cheese; 1 carrot, finely chopped; 1 celery stalk, finely chopped; 2 garlic cloves, finely chopped; 2 banana shallots, finely chopped; knob of butter; a little oil; 400 ml (14 fl oz) double cream; splash of dry white wine

Preparation info

Makes about
350 ml

Difficulty
Easy

Appears in

The Gate Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2004

About

This is our basic cream sauce, which is ideal for pasta. It is lovely as it is, but you can use it as a base for other flavours such as basil or watercress, whizzing in a handful of the leaves at the end.

Ingredients

a little oil
knob of butter
2 banana shallots, finely chopped

Europe
Italy
Sauce
Gluten-free
Vegetarian
Mediterranean

Method

Heat the oil and butter together in a heavy-based pan and sweat the shallots, garlic, celery and carrot gently until softened.
Add the wine and cook until it is almost evaporated.
Stir in the cream and simmer for 5 minutes. Then add the cheese and stir until dissolved.
Pass the mixture through a sieve. Store in the fridge for up to four days.</

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Ingredients

Method

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