I am wife to a magnificent man and mother to five wonderful children. Three of my children were born in the Northwest and two were born thousands of miles away in Liberia, West Africa. Birthplace is no matter, all of my children were born in my heart. This is our journey.

Friday, May 15, 2009

Because you asked.

I had several requests for the recipe for my Cheese Alfredo Sauce. I am happy to indulge but I would like to tell you first that I cook by instinct and I don't keep track of measurements very well. What follows is very close to my recipe but my recipe is slightly different each time. I hope you enjoy it!

1 pint cream
1 cup milk
1 stick butter
1 cup parmesan cheese
1/4 cup grated romano
salt to taste

Reoux -
3 tbsp cornstarch
1/2 cup milk

Place cream, milk and butter into sauce pan over medium/high heat. When the mixture begins to get hot add the cheeses to the pan. Stir often to keep cheeses from sticking to the bottom. Just before boiling add reoux made up of cornstarch and milk. Let complete mixture boil while stirring for approximately one minute. Remove from heat and salt to taste. Let sit for a few minutes to thicken.

(You can make this thicker by adding more cornstarch and milk or thinner by doing less.)

1 comment:

Shannon said...

Thank you Angie! I can't wait to try it.