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Chef Jean's Alfredo Sauce

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.0312
Energy (kCal)222.888
Carbohydrates (g)24.2058
Total fats (g)3.0064
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large sautee pan bring the half and half to a boil, be careful it will spill over if you don't stop it in time. | 2. Remove from heat and sprinkle in the gorgonzola, pepper and lemon zest. Stir once. | 3. Add the parmesean a handful at time and whisk until the cheeses are fully melted and the sauce is thickend adding more parmesean if needed. | 4. Return to very low heat if the cheeses did not melt all the way, do not bring back to a boil. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    half 2 cups - - - -
    parmesan cheese 3/4 cup grated 222.0 24.0 24.0 3.0
    gorgonzola 3 tablespoons crumbled - - - -
    white pepper 1/8 teaspoon 0.888 0.2058 0.0312 0.0064
    lemon zest 4 pieces - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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