29 January, 2008

Holly's Alfredo Sauce

1/2 Tblsp Garlic Puree
1/2 lb Butter
1 quart heavy whipping cream
4 oz milk.
1/2 lb Parmesan cheese
2 oz Fontina cheese
1/2 teasp. salt
1 teasp. black pepper.

Brown garlic puree, then add butter until melted. Add whipping cream and milk.

(it is best to use fresh cheese and grate it before you start cooking the sauce. I've only perfected this with fresh cheese, the already grated does not melt as well and the sauce ends up clumpy.)

Add Parmesan cheese and Fontina cheese a little bit at a time, allowing cheese to melt, along with the salt and pepper.

Stir on med-high until thickens. Turn off heat and continue to stir.

Makes about 8 cups.