Chevre And Walnut Sauce Recipe - Cooking Index
Chevre And Walnut Sauce Recipe - Cooking Index
| 2 cups | 474ml | Half and half |
| 8 oz | 227g | Plain chevre |
| 2 | Garlic - minced | |
| 3/4 cup | 109g / 3.8oz | Coarsely chopped toasted walnuts |
| 1/3 cup | 48g / 1.7oz | Finely chopped parsley |
| Salt and freshly ground pepper - to taste |
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 fettuccine, 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 0F 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.
Source:
the California Culinary Academy
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