Recipe - Creamy Herb Vinaigrette

2 cup Halfandhalf
One half cup Butter or margarine cut
Into 8 chunks
2/3 cup Parmesan, Asiago or Romano
Cheese freshly grated
Three fourths cup Fresh herbs chopped
Salt and freshly ground
Pepper to taste

Note: Fresh herbs can be any combination of parsely, chives, basil, mint
and oregano.

1. Combine halfandhalf and butter in a saucepan. Boil gently about 20
minutes, until mixture has reduced to 1One half to 12/3 cups.

2. Remove pan from heat; whisk in cheese and herbs. Use immediately or cool
to room temperature and refrigerate or freeze (see Timesaver Tip).

3. To serve: Cook 1One fourth to 11/3 pounds fresh or freshfrozen fettucine, or
12 ounces dried, following package directions. Drain. Toss with sauce.

Makes 2 cups (4 main dish or 6 appetizer servings).

* Timesaver Tip: Sauce can be made up to 6 hours ahead, covered and
refrigerated, or it can be frozen. To freeze, spoon into a freezer
container, cover, label, and freeze at 0 degrees F up to 2 months. To
serve, defrost sauce 15 to 20 minutes in microwave oven on Defrost setting,
stirring several times, or thaw in refrigerator 8 to 24 hours. Gently warm
sauce in a saucepan or microwave oven on 50% power until warmed through,
about 3 minutes, whisking frequently and vigorously to bring it to a creamy
consistency.

Recipe By : the California Culinary Academy

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip