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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter in a sauce pan over medium heat; add pureed garlic and diced onions; cook about five minutes until the onions are tender and translucent. | 2. Whisk in milk, cream, nutmeg, salt, and pepper; slowly bring the mixture up to a boil stirring frequently to prevent sticking. | 3. Dissolve cornstarch in water; mix well so that there are no lumps; slowly add cornstarch mixture just as the sauce comes to a boil and whisk well; allow mixture to come back to a boil. | 4. Turn off heat and stir in the cheeses; blend well, even using a small hand blender if possible, for three or more minutes until sauce is very smooth. | 5. NOTE: You may use a regular blender if desired, but please be careful with the hot sauce and only puree one to two cups of it at a time ~ Use of blender is not absolutely required. | 6. Taste sauce and season as desired; keep warm for immediate use or cool and store in refrigerator until needed. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/8	cup		171.0	7.857	5.343	14.4
garlic	1/2	tablespoon		6.3325	1.405	0.2703	0.0213
yellow onion	1/4	cup	diced	16.0	3.736	0.44	0.04
milk	2 1/2	cups		372.1	29.158	19.215	19.947
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
nutmeg	1	dash	ground	-	-	-	-
salt	3/4	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cornstarch	1/8	cup		60.96	14.6032	0.0416	0.008
water	3	tablespoons		0.0	0.0	0.0	0.0
parmesan cheese	3/8	cup	fresh-grated	111.0	12.0	12.0	1.5
asiago cheese	3	tablespoons	fresh-grated	-	-	-	-

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