Fondue Sauce for Pasta

Adrian Rollett bio photo By Adrian Rollett

Whipped this up the other night, and we enjoyed it, so I thought I’d share. Convergence nearly gaurantees that a similar or identical recipe exists elsewhere, but I believe that I still get to call this a original, since I’m ignorant of any prior art... All measurements are approximate, modify to suit.

3/4 c. dry white wine (I used Cabernet Sauvignon) 1/2 c. good Parmesan cheese, grated (feel free to subsitute Gruyere, Emmenthaler, or a blend) 1/4 t. salt 1/3 c. half & half (or milk) 1 T. flour

Heat most of the wine in a saucier until small bubbles start to form. Gradually stir in cheese with a whisk until completely melted, then add the half & half + salt. Mix the flour with the remaining wine in a shaker, and then add to slightly thicken the sauce. Serve immediately over the pasta of your choice.

When writing about food, I feel it incumbent upon myself to link The Captain’s Table.

Thought I better reply to the cooking post because the next one is entirely over my head. This looks delicious! If you ever need to try out a new recipe on willing subjects, I could find you a couple.