Ingredients
Equipment
Step-by-Step Instructions
- Add the cream cheese, heavy cream and water to a small saucepan. Warm over low heat, whisking often, until the cream cheese has melted completely and the mixture is smooth, about 3 to 4 minutes. Don't let it boil.
- Put the egg yolk in a small bowl. Whisk in a spoonful of the warm cream mixture, then a second spoonful, to temper the yolk so it doesn't scramble.
- Pour the tempered yolk into the saucepan, whisking constantly. Keep cooking over low heat, stirring constantly, for 2 to 3 minutes, until the sauce thickens enough to coat the back of a spoon. Don't let it boil.
- Take the pan off the heat and season with salt, pepper and a pinch of nutmeg, if using. Serve warm.
Nutrition
Video
Notes
Cream cheese: full-fat cream cheese gives the smoothest sauce and the lowest carb count. Reduced-fat cream cheese works, but it adds a little more carbohydrate per serving.
Thickness: the sauce keeps thickening as it cools. Loosen it with a splash of water or cream, or see the post for flour-free ways to make it thicker.
Yield: makes about 1 ¼ cups, so each of the 4 servings is roughly ⅓ cup.
Storing: keep leftovers in a covered container in the fridge for up to 3 days and reheat gently over low heat, whisking, without letting it boil.
Tried this recipe?
Let us know how it was!Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.
