Four Cheese Sauce

    53

    AuthoradminuserCategory

    Yields1 Serving

     1 tbsp Butter
     2 Cloves Garlic, pressed or minced
     ½ cup Whipping Cream
     ¼ cup Parmesan Cheese
     ½ cup Gruyere or other Swiss Cheese
     ¼ cup Cream Cheese
     ¼ cup Blue Cheese (Gorgonzola recommended, but choose your favorite)
     ½ tsp White Pepper, Ground
     Salt and nutmeg to taste

    1

    Melt Butter in a small saucepan. Saute garlic until it starts to color, but do not let brown.

    Add cream, Parmesan, Gruyere, cream cheese and blue cheese to saucepan. Cook over low heat, stirring regularly, until cheese start to melt. Do NOT allow to boil!

    Add pepper, nutmeg and salt to taste. If sauce seems to thick, add some more cream until you reach your desired consistency.

    Serve over hot pasta or vegetables.

    Serves 4.

    Ingredients

     1 tbsp Butter
     2 Cloves Garlic, pressed or minced
     ½ cup Whipping Cream
     ¼ cup Parmesan Cheese
     ½ cup Gruyere or other Swiss Cheese
     ¼ cup Cream Cheese
     ¼ cup Blue Cheese (Gorgonzola recommended, but choose your favorite)
     ½ tsp White Pepper, Ground
     Salt and nutmeg to taste

    Directions

    1

    Melt Butter in a small saucepan. Saute garlic until it starts to color, but do not let brown.

    Add cream, Parmesan, Gruyere, cream cheese and blue cheese to saucepan. Cook over low heat, stirring regularly, until cheese start to melt. Do NOT allow to boil!

    Add pepper, nutmeg and salt to taste. If sauce seems to thick, add some more cream until you reach your desired consistency.

    Serve over hot pasta or vegetables.

    Serves 4.

    Four Cheese Sauce

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