Fettuccine Cream Sauce
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Wednesday, 22 June 2011 01:43
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The creamy sauce works well over pasta served alone or with chicken, shrimp, or Italian sausage

Ingredients:

  • ½ cup butter
  • 1 pint (16 ounces) Half & Half
  • 1/3 cup flour
  • 1 14 ½ ounce can chicken broth
  • 1/3 cup white wine
  • 1 tsp dry mustard
  • ½ tsp white pepper
  • 1 tsp salt
  • 8 ounces Edam cheese
  • ½ cup grated parmesan cheese
  • 3 TBS dried basil
  • 2 tsp garlic powder

Directions:

  1. Into a sauce pan melt butter and slowly add Half & Half
  2. Gradually add flour and whisk until lumps disappear
  3. Gradually add broth; stir until mixture is creamy and has consistent color
  4. Add white wine and next 3 ingredients; cook for 5 minutes constantly stirring to prevent sticking
  5. Add the cheeses, basil, and garlic powder; cook until cheese has fully melted; reduce to low and cook an additional 15 minutes, stirring occasionally
  6. Serve over hot fettuccine pasta

Serves 4-6

Also good as a primavera sauce
Can be frozen for up to 3 weeks

 

Last Updated on Sunday, 24 May 2015 19:18