2 T. diced celery

2 T. diced carrot

4 T. diced yellow onion

2 cloves minced garlic

3 T. butter

1 T. all purpose flour

4-6 oz. chicken stock

3 T. white wine

8 fluid oz. heavy whipping cream

Salt to taste

1 pinch ground nutmeg

1/4 C. grated Parmesan cheese 1/4 C. grated Romano cheese (or Asiago, Gruyere, Gouda….for fun, try a blue cheese)

1 egg yolk

2 T. grated Parmesan cheese

 

Melt butter or margarine in a saucepan over medium heat. Add celery, carrot and onion and sauté until onion sweats, about 5 minutes. Add garlic, cook for 2 to 4 minutes longer, careful not to burn the garlic or butter. Sprinkle garlic over entire mixture to form a paste like consistency with the vegetables. Cook for about 2 minutes, until the flour toasts a bit. Add the white wine, scrape pan with a wooden spoon or rubber spatula to pull off anything that may have stuck.  Cook for about 3 to 5 minutes and add your heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese(or cheese of  choice). Stir constantly until melted, and then mix in egg yolk.  Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired. Taste and add salt and pepper if necessary. If sauce is too thick, thin it out a bit with more chicken stock.