Lemon Fettucini Alfredo

• Bouquet garni of 1/2 cup chopped onion, 1/2 cup chopped celery, and 1/2 cup chopped carrot
• 1 1/2 qt heavy cream
• zest of 2 lemons
• 1/8 cup cream sherry
• 1/8 tsp nutmeg
• 1/8 tsp garlic powder
• 2 TBP butter
• 2 TBP flour
• pinch of tarragon
• pinch of marjoram
• 1--1 1/2 cups shredded Italian 4 cheese blend.

1. Saute onion, clery and carrot until golden. Tie up in cheesecloth bag and put in large pot.
2. Add cream, lemon zest, sherry, nutmeg and garlic powder.
3. Reduce over low heat, stirring regularly, for about 45 minutes.
4. Blend butter and flour together over low heat. Cook until golden brown. Add to cream and whisk until smooth.
5. Add taragon and marjoram.
6. Reduce to desired consistency.
7. Add 1--1 1/2 cups of Italian 4 cheese blend. Stir until cheese is melted.
8. Serve over fettucini noodles.

bouquet garni, heavy cream, cream sherry, nutmeg, garlic, butter, flour, tarragon, marjoram

Taken from www.epicurious.com/recipes/member/views/lemon-fettucini-alfredo-50103297 (may not work)