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Cheese Sauce

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  • 1 cup heavy cream
  • 1/4 cup dry white wine
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups grated Cheddar


  1. In a small saucepan, over medium heat, bring the cream and wine to a simmer. Reduce heat to medium-low. Cook, stirring often, for 10 minutes.
  2. Stir in 1/4 teaspoon kosher salt and Cheddar. Spoon over cooked broccoli or cauliflower.
By November, 2005

Nutritional Information

  • Per Serving
  • Calories 193.04Calories From Fat 84%
  • Calcium 172.76mg
  • Carbohydrate 1.16g
  • Cholesterol 63mg
  • Fat 18.03g
  • Fiber 0g
  • Iron 0g
  • Protein 5.89mg
  • Sat Fat 11.32g
  • Sodium 178.25mg
What does this mean? See Nutrition 101 .

Quick Tip

Fresh and soft cheeses, like ricotta and Brie, will keep about two weeks; hard cheeses, like Parmesan and Manchego, will last several months.

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