| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Dry white wine |
| 1 | c | Grated cheese; (I use a mixture of cheddar and mozzarella) |
| 1/2 | tb | Flour |
| Garlic salt and white pepper to taste |
INSTRUCTIONS
Place cheese and flour in a plastic bag and shake to mix well. Heat wine until just about to boil, and add any salt and pepper. Then add the flour-coated cheese a handful at a time, stirring between additions to make sure that all the cheese has melted before adding the next handful. When all the cheese has been added the sauce should have a nice thick but pourable consistency. If too thick it can be thinned by adding a little more wine; if too thin add more flour- coated cheese. Serve immediately over your favourite pasta. * This sauce is great over potato wedges too. Posted to TNT Recipes Digest, Vol 01, Nr 927 by "Eric Wollff" <lupus@c031.aone.net.au> on Jan 11, 1998
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