T.B.H. Alfredo Sauce
Servings: 24 Litters
Category: Sauces and Gravy and Glaze
Country/or origin: ITALY
12 Lt           35% Cream
8 Lt             2% Milk
4 Lb            Parmesan cheese
4 Lb            Romano cheese
5 cup           Cornstarch
2 Tb             white Pepper
1 ts               freshly grounded Nutmeg (optional)
2 Lt              Water
Combine Cream and Milk in a large pot and slowly heat to boiling. Stir often large wire whisk. Dissolve Cornstarch in enough water to make it smooth, add Pepper & Nutmeg and set aside. When Milk/Cream comes to a boil, turn off heat and add both Cheeses gradually and stir constantly with wire whisk until cheese dissolves. Once Cheese has dissolved add starch and continue to whisk. Continue stirring until sauce thickens. Remove from stove and cool. "If sauce does not thicken turn stove back on medium and stir constantly until it thickens.
NOTE:
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