You may also like
Categories:Viewed: 50 - Published at: 5 years ago
Ingredients
- 2 tablespoons butter
- 2 tablespoons fresh sage, finely chopped
- 2 tablespoons all-purpose flour
- 1 1/4 cups dry white wine
- 1 (16-ounce) jar Alfredo sauce
- 1 (8-ounce) package shredded four-cheese Italian blend (provolone, Parmesan, Romano, and Asiago cheeses)
- Bread slices, for dipping
- Red potatoes, cooked and diced, for dipping
Method
- Melt butter in a heavy large saucepan over medium heat.
- Add sage and cook until butter is golden brown, about 2 minutes.
- Whisk in flour and cook for 1 minute.
- Whisk in wine and simmer for 2 minutes.
- Whisk in Alfredo sauce.
- Gradually add cheese, whisking until cheese melts and mixture is smooth.
- Transfer mixture to a fondue pot, chafing dish or ceramic bowl.
- Serve with bread and potatoes.
