Parmesan Fondue

Name: Parmesan Fondue
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (450 ml)
Cuisine: Mediterranean
Ingredients: 1 cup heavy cream (240 ml) Cream; 2 cups grated Parmesan (480 ml) Parmesan; 2 tbsp Chimay Red Label (30 ml) Beer; 1 tbsp sherry vinegar (15 ml) Sherry Vinegar; 1 tsp salt (5 ml) Salt

Independent adaptation of a publicly published William Bradley recipe. Not affiliated with, sponsored by, or endorsed by William Bradley.

FINISHING SAUCE · CODDLED EGG

In the published recipe, this is the finishing sauce for coddled egg.

William Bradley's parmesan fondue for a coddled egg.

On the jar

PARMESAN

Method: blend
Yield: about 2 cups
Ingredients: 5

Blender sauce. Cook from the recipe

Ratio

Cream 240 mlParmesan 480 mlBeer 30 mlSherry Vinegar 15 mlSalt 5 ml

Ingredients

Cream1 cup heavy cream (240 ml)
Parmesan2 cups grated Parmesan (480 ml)
Beer2 tbsp Chimay Red Label (30 ml)
Sherry Vinegar1 tbsp sherry vinegar (15 ml)
Salt1 tsp salt (5 ml)

Method

This sauce needs a blender. The jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Parmesan Fondue wants a blender. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

William Bradley. Contemporary French / Californian. Cited awards include: Michelin 3* (Addison, San Diego).

Originally published as Parmesan Fondue (Chimay–Sherry).

Adapted from a William Bradley recipe (William Bradley / CBS Los Angeles (coddled egg)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from William Bradley / CBS Los Angeles (coddled egg) (published as “Parmesan Fondue (Chimay–Sherry)”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar