Free Recipe Chevre and Walnut Sauce
Recipe Type: P Recipes
Recipe Preparation: boil
Cooking Ingredients for Chevre and Walnut Sauce Recipe
2 c Half and Half
8 oz Plain Chevre
2 Cloves garlic; minced
3/4 c Coarsely chopped toasted
-walnuts
1/3 c Finely chopped parsley
Salt and freshly ground
-pepper; to taste
1-1/4 -(up to)
1-1/3 lb Fresh or frozen fettucine
-or-
12 oz Dried fettucine
Chevre and Walnut Sauce Preparation
Date: Tue, 2 Apr 1996 09:58:39 -0500 (EST) From: Hazel Slone <hslone@freenet.columbus.oh.us> Recipe By: the California Culinary Academy 1. In a medium saucepan combine half-and-half, chevre, and garlic. Heat, stirring until mixture is creamy and smooth. Bring to a boil. 2. Boil gently about 10 minutes to thicken sauce and reduce it to about 2-1/4 cups. Stir occasionally at first, then frequently the last few minutes to prevent scorching. 3. Remove from heat; stir in walnuts and parsley. Season to taste with salt and pepper. Use immediately or cool to room temperature and refrigerate or freeze (see Timesaver Tip). 4. To serve: Cook 1-1/4 to 1-1/3 pounds fresh or frozen fettucine, or 12 ounces dried, following package directions. Drain. Toss with sauce. Makes 2-1/4 cups (4 main-dish or 6 appetizer servings). Timesaver Tip: Sauce can be made up to 6 hours ahead, covered and refrigerated, or it can be frozen. To freeze, spoon into a freezer container, cover, label, and freeze at 0 degrees F up to 1 month. To serve, defrost sauce 12 to 18 minutes in microwave oven on Defrost setting, stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm sauce in a saucepan, or in a microwave oven on 50% power until warmed through, 3 to 5 minutes, whisking vigorously and frequently to bring sauce to a creamy consistency. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list.
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Chevre and Walnut Sauce?
If you know a better Chevre and Walnut Sauce Recipe please comment below.