Cheese sauce. Oh, cheese sauce. How do I love thee? Let me count the ways…
This recipe is creamy indulgence to its core. I like to serve it with garlic knots but any crusty French or Italian bread will do. Also, try it poured over poached eggs at brunch or over fresh baby spinach leaves for a salad even I will eat.
1 pound provolone cheese
1 cup milk
2 cloves garlic, minced
2 tablespoons butter
4 egg yolks
1/4 cup cream
salt and pepper
Finely dice the provolone cheese. Place the cheese and the milk together in a bowl and let sit for at least one hour.
Lightly roast the garlic in the butter and set aside.
In a double boiler, heat the cheese and milk on low heat heat until the cheese turns creamy. Whisk in egg yolks and cream and continue whisking until the mixture thickens. Stir in the garlic butter mix. Add salt and pepper to taste. Continue to cook and stir until it reaches the desired consistency.
For the garlic knots, use your favorite pizza dough recipe. After the second rise, divide the dough into 12 pieces and roll out into ropes. Dunk in melted butter and tie into a knot. Let rest on cookie sheet until doubled in size. Cook for 20-30 minutes in a 375 degrees F oven, until golden brown. Allow to cool slightly before tearing apart and dipping into fonduta.