Chef Jean'S Alfredo Sauce

1. 1

   In a large sautee pan bring the half and half to a boil, be careful it will spill over if you don't stop it in time.

2. 2

   Remove from heat and sprinkle in the gorgonzola, pepper and lemon zest. Stir once.

3. 3

   Add the parmesean a handful at time and whisk until the cheeses are fully melted and the sauce is thickend adding more parmesean if needed.

4. 4

   Return to very low heat if the cheeses did not melt all the way, do not bring back to a boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.