I enjoy using it as a flavor base for casseroles and stews where a new zing is required, as well as with lamb chops, my barbecue butterflied leg of lamb, poultry, and vegetarian recipes. particularly tasty when prepared with a veggie bake and in guacamole.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 50 |
| Yield: | 50 servings |
Ingredients
- 1 pound butter
- 1 tablespoon powdered lemon peel (such as Penzeys)
- 3 teaspoons garlic, minced
- 3 teaspoons ground white pepper
- 3 pounds cream cheese, softened
- 3 quarts half-and-half
- 6 ½ pounds shredded Parmesan cheese
Instructions
- Melt butter with lemon peel, garlic, and white pepper in a saucepan over medium-low to low heat. Add cream cheese and half-and-half; cover and and let heat slowly, whisking to combine. Add Parmesan cheese. Stir occasionally with a whisk until cheese is melted and the sauce is an even consistency, about 30 minutes.
Nutrition Facts
| Calories | 481 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 0 g |
| Protein | 26 g |
| Saturated Fat | 25 g |
| Sodium | 1158 mg |
| Sugars | 0 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was ok. I had to scale it way down (6 servings) because I would never use 50 servings of alfredo sauce. Maybe if I was a caterer. I didn’t have the powdered lemon peel nor white pepper. I used black pepper and omitted the lemon peel. Maybe my calculations were off or maybe the omission of the lemon peel made a difference but I was underwhelmed by the end result. Postive points, it is a stable sauce and I liked not having to use heavy cream in it, but I just wasn’t wowed.