Recipe: Tami's HFLC Four Cheese Sauce
I promised to post Tami’s cheese sauce recipe we are using while doing a HFLC experiment. Without further adieu, I present Tami’s HFLC Four Cheese Sauce.
This is an excellent cheese sauce to combine with chicken. Works well for pork, but not as well as chicken.
For macronutrient breakdown, we used Kirkland brand butter, cheeses, and sour cream. For the heavy whipping cream we used Promised Land. Tami refers to these as “clean” products. With that in mind this is how it breaks down for the total concoction.
- Fat: 159g
- Protein: 56g
- Carbs: 24
By measurement the total volume is around 26 ounces, thus on a per-ounce basis it should be approximately 6 grams of fat, 2 grams of protein and .9 grams of carbs. We need to actually measure the resulting amount to get a more accurate measurement. This works out to about 82% calories from fat. However, you’re not going to eat this an ounce at a time.
I estimate one serving to about a half of a cup, making it approximately 24/8/4 grams of fat, protein and carbs respectively.
- 2 ounces of cheddar
- 2 ounces of colby-jack
- 2 ounces of parmesan-reggiano
- 8 ounces of cream cheese
- 1⁄2 cup of butter
- 1⁄2 cup of sour cream
- 1 cup of water
- 1⁄2 cup of heavy whipping cream
- 1 teaspoon of garlic powder
- ground pepper to taste
Melt the cream cheese and butter in a saucepan over medium heat, stirring occasionally. Once the cream cheese and butter are melted, stir in the water, cheeses, and sour cream mixing until smooth. Add in the seasonings (garlic and pepper) and simmer for five minutes.
An excellent pairing with de-boned rotisserie chicken. Upon reheating it barely separates, making it a good addition to a carried to work lunch.
Recipe By Tami Anderson