Parmesan Cream

Basic Recipe 39

Preparation info

  • Difficulty


  • Makes


Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 10 ml Vegetable oil
  • 50 g Button mushrooms, sliced
  • 100 g Shallots, finely chopped
  • 25 g Celery, finely chopped
  • 25 g White of leek, finely chopped
  • 250 ml Chicken stock, reduced to 125 ml
  • 250 ml White wine, reduced to 125 ml
  • 500 ml Cream, reduced to 250 ml
  • 100 g Parmesan rind
  • 40 g Parmesan cheese, freshly grated
  • Lemon juice
  • Salt
  • Freshly ground pepper


Heat the vegetable oil in a heavy-based saucepan, add the chopped vegetables and sweat without colouring until softened. Add both the reduced chicken stock and white wine and bring to the boil. Pour in the reduced cream and bring back to the boil. Reduce the heat to a simmer. Add the Parmesan rind and cook for 25 minutes. Add the grated Parmesan and cook for a further 5–8 minutes until the sauce has reduced and coats the back of a spoon. Season to taste with salt, freshly ground pepper and a squeeze of lemon before passing the Parmesan cream through a fine sieve.