GMA Recipe: Cat Cora's Homemade Provolone Sauce

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Homemade Provolone Sauce
From "Iron Chef" and author, Cat Cora
January 25, 2008

Food Network and Iron Chef America mainstay Cat Cora says slow, gentle heat is the key to a smooth, creamy cheese sauce.

Ingredients

1 tablespoon unsalted butter

1/2 pound provolone cheese, diced small

2 large egg yolks, beaten

1 tablespoon all-purpose flour

1 1/2 cup whole milk

Kosher salt

freshly ground black pepper

Directions

Half fill the bottom of a double boiler with water and place over medium heat. Melt the butter in the top of the double boiler. (If you don't have a double boiler, melt the butter in a stainless-steel bowl set snugly inside a saucepan filled with a few inches of water.) Add the cheese and let it soften slowly, stirring.

Meanwhile, in a medium bowl, whisk together the egg yolks, flour, and milk. When the cheese has melted, pour the egg mixture into the top of the double boiler and whisk until the sauce is warm and begins to thicken. Continue to cook over medium heat, whisking constantly. Add salt and pepper to taste. When the sauce is thick, turn the heat to low to keep it warm. Use immediately.

Cover and refrigerate any leftover sauce.

Makes 2 cups

Recipe copyright 2008, Cat Cora, "Cooking from the Hip"