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The sauce turned out good after some experimentation. I used it on sauted chicken and it made a great meat dish. Next time, I will taste before adding salt. For my application, substitute vegetable oil for egg yolk. For this application, I'd add a bit more pepper. I use salted parmesan, so I leave out the salt.
1/4 cup heavy cream
1/4 cup whole milk
1 large egg yolk
1/4 cup freshly and finely grated Parmigiano Reggiano
Kosher salt and freshly ground black pepper
1 Tbs. coarsely grated Parmigiano Reggiano for garnish (optional)
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1st Keep
 micahcochran
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