lemon muenster cheese alfredo sauce

How To Make lemon muenster cheese alfredo sauce

• 
  Step 1
  Bring cream (reserve 1/4 cup of cream first and keep it cold) to a near boil, stirring constantly so it doesn’t burn. Add handful of cubed cheese whisking constantly. Keep adding cheese until cream is saturated and will no longer suspend additional melted cheese. (3/4 pound of cheese per pint of cream.)
• 
  Step 2
  Squeeze in lemon juice from fresh lemons. (Heat lemons in microwave for 30 seconds each to obtain juice easily.)Season with white pepper. I usually use 1/2 tsp. (You can use black pepper, but the white is spicier and doesn't affect the color of the sauce.)
• Step 3
  Mix cornstarch with reserved cream to make thick paste. Whisk cornstarch solution into sauce to thicken. The thicker your cornstarch mixture, the thicker your sauce.
• Step 4
  Remove sauce from burner. Adjust to taste with additional lemon juice (I use concentrate) and white pepper.
• Step 5
  Serve over cooked pasta. Leftover sauce will keep in the fridge or freezer - to bring it back to life, heat slowly and add some milk to thin it back out.
• Step 6
  VARIATION: For those who want a more substantial dish or to change it for leftover night - stir fry mushrooms, shrimp,or clams with fresh garlic in olive oil and serve over the pasta and sauce. This is especially tasty if you toast the fresh garlic.
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