Pecorino Cream Sauce Recipe

Ingredients

1/2 cup yellow onion, small dice
2 large cloves garlic, crushed
4 tablespoons butter
1/4 cup dry white wine
2 cups heavy cream
1 teaspoon red wine vinegar
1/4 cup Pecorino
2 sprigs thyme
Salt and pepper to taste

Made with Our

Step 1

Melt butter in sauce pan over medium-low heat. Once melted, add onions and garlic. Slowly simmer in butter for about 10 minutes, until soft but not brown. Add white wine, turn heat up to medium-high, and cook until wine is reduced by half.

Step 2

Add heavy cream and thyme, and simmer for 25 to 35 minutes on medium-low. Stir every few minutes to prevent sticking. Remove sauce from heat, and whisk in Pecorino and vinegar.

Step 3

Pour contents into blender and puree on high for 2 minutes. (When pureeing hot liquids, do not fill blender more then 1/3 of the way up. Make sure the top is secure, and drape a towel over the top.). Season to taste with salt and pepper and drizzle over Greek Chicken Meatballs.

The Perdue Farms Culinary Team

Chef Chris Moyer, CEC, CRC, and Chef Shawn Reese, CEC, CRC, bring decades of combined culinary experience to their roles at Perdue Farms. The chefs contribute to recipe development, culinary ideation, and all culinary aspects of the company business.

MEET THE CHEFS