Saturday, December 25, 2004

Provolone Cheese Sauce

This is a great cheese sauce for Asparagus, Broccoli, Cauliflower, Celery, or Fennugreek.


Medium white sauce:

1/8 cup butter
1/8 cup flour
1/4 teaspoon salt
1 cup milk

Provolone cheese sauce

Medium white sauce
3/4 cups (3 ounces) shredded Provolone cheese
1 can (2 ounces) mushrooms, drained and chopped
1/2 teaspoon grated onion
1/3 teaspoon Worcestershire sauce
1/8 teaspoon paprika
1 TBS Romano/Parmesan Cheese
Dash of nutmeg

Medium white sauce:

Melt butter in a saucepan; remove from heat. Whisk in flour and salt until smooth. Gradually add 1/2 cup of the milk, stirring until blended. Return to heat and stir constantly until mixture begins to thicken. Add remaining milk. Heat just to boiling and cook 1 to 2 minutes.

Provolone cheese sauce.

Gradually add cheese to hot white sauce. Stir in mushrooms, onion, Worcestershire, nutmeg and paprika. Heat, stirring constantly, until cheese melts. Spoon over veggie of your choice.

For an extra added touch, add 2-finely chopped slices of prosciutto ham.

1 comment:

Anonymous said...

This sauce is great for Chicken Alfredo.