2/3 cup heavy whipping cream 5 Tbsp. butter (salted or unsalted, I prefer salted) 1 cup of grated cheese (whatever type you like) grated fresh nutmeg dash of cayenne pepper (optional) dash of white pepper
In a medium nonstick skillet or saute’ pan (need wide surface area to evaporate the cream and butter quickly), combine cream and butter, cook on medium-low heat stirring constantly. Butter/cream mixture should start to bubble gently while cooking (don’t boil), keep stirring mixture for about 5 to 10 minutes or until it starts to thicken (can tell by swiping your spoon through the middle of sauce and it will divide slightly to see bottom of pan or coats the back of your spoon). When the mixture has thickened, remove from heat immediately and stir in cheese until melted, add nutmeg and pepper and stir until combined.