PANTRYFLEX

blend · cream sauce

★★★ KITCHENPrep 10 min

Sumachouse Parmesan Fondue

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

A rich finish for pasta and roasted vegetables.

Ratio

Ratio by volume: Cream 240 ml, Parmesan 480 ml, Beer 30 ml, Sherry Vinegar 15 ml, Salt 5 ml
Cream 240 mlParmesan 480 mlBeer 30 mlSherry Vinegar 15 mlSalt 5 ml

Ingredients

  • Cream — 1 cup heavy cream (240 ml)
  • Parmesan — 2 cups grated Parmesan (480 ml)
  • Beer — 2 tbsp Chimay Red Label (30 ml)
  • Sherry Vinegar — 1 tbsp sherry vinegar (15 ml)
  • Salt — 1 tsp salt (5 ml)

Method

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

Companion jar

Sumachouse 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)).

More from this kitchen

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?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

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.

Companion jar