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Wednesday, 22 June 2011 01:43 |
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:
- Into a sauce pan melt butter and slowly add Half & Half
- Gradually add flour and whisk until lumps disappear
- Gradually add broth; stir until mixture is creamy and has consistent color
- Add white wine and next 3 ingredients; cook for 5 minutes constantly stirring to prevent sticking
- Add the cheeses, basil, and garlic powder; cook until cheese has fully melted; reduce to low and cook an additional 15 minutes, stirring occasionally
- Serve over hot fettuccine pasta
Serves 4-6
Also good as a primavera sauce Can be frozen for up to 3 weeks
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Last Updated on Sunday, 24 May 2015 19:18 |