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