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The Cheese Book

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The Cheese Book

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The Cheese Book uses a variety of over 30 different cheeses to dress up almost any recipe from sauces, dips and spreads to soufflés, casseroles and main courses.
The Cheese Book
Alfredo White Sauce

Alfredo White Sauce      "Alfredo White Sauce" is available in PDF format print friendly version
Alfredo sauces are always very high in fat! Only indulge very occasionally and with smaller portions. The flavor is best with all three cheeses.
 
Hard margarine (or butter)1/4 cup60 mL
All-purpose flour1 tbsp.15 mL
Pepper (white is best)1/8 tsp.0.5 mL
 
Half-and-half cream (or homogenized2 cups500 mL
milk)
 
Grated Asiago cheese1 1/2 cups375 mL
Grated mozzarella cheese1 1/2 cups375 mL
Finely grated Parmesan (or Romano)1/2 cup125 mL
cheese
 
Melt margarine in medium saucepan. Add flour and pepper. Heat and stir for 30 seconds.

Gradually stir in cream until boiling and slightly thickened. Sauce should just barely coat back of spoon. Remove from heat.

Add all 3 cheeses. Stir until melted. Makes 2 3/4 cups (675 mL).
 
1/4 cup (60 mL): 191 Calories; 14.8 g Total Fat; 257 mg Sodium; 11 g Protein; 4 g Carbohydrate; trace Dietary Fiber
 
 
 
Reprinted from The Cheese Book © Company's Coming Publishing Limited

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