2 cups heavy cream (or milk)
2 tablespoons butter
2 tablespoons flour
1 yellow onion
2 bay leaves
2 each whole cloves or pinch of ground cloves
Pinch of nutmeg
1/2 pound mascarpone cheese
1 pound cheddar cheese
1/2 pound aged white cheddar
1/2 cup shredded parmesan
Salt to taste
Place onion, bay leaves, nutmeg, cloves and cream in a pot. Simmer for about 15 minutes (without reducing). In a sauté pan, heat butter and add flour to make a roux. Cook for a few minutes and whisk roux into cream mixture and incorporate to thicken. Set the stove to low to thicken without burning the bottom of the pot. Strain through to remove lumps, onion and bay leaves.
Add mascarpone while the cream mixture is still hot. Incorporate all the cheeses and season to your liking.
BY CARMINE LOPEZ
Executive Chef
The Steakhouse at Azul La Jolla
1250 Prospect Street
La Jolla, CA 92037
858-454-9616
azul-lajolla.com
