Alfredo Sauce

Begin by slowly melting butter over medium heat. Keep an eye on it, as browned butter will not work out well here.

As soon as the butter is melted, pour in the cream and add the clove of garlic. You’ll want to keep the garlic in one piece so you can fish it out later. The joy of this sauce is its extraordinarily smooth texture!

Allow the cream/butter mixture to reduce by at least a third, but half if you have the time. Whisk throughout this process and for heaven sake don’t allow it to boil!

Now, begin sprinkling in the shredded parm, while whisking. It takes a few minutes for the cheese to melt into this sauce because it is such a hard cheese, but your patience will be rewarded.

KEEP WHISKING until all the cheese is melted. You can vary the amount of cheese to your taste. Keep a loaf of French bread nearby for dipping & tasting!

Once you’re satisfied with your cheese ratio, fish out the garlic & add in the pepper.

Serve over pasta or veggies, use as a sauce in a casserole, add spinach and it’s a dip, add other cheeses and it’s fondue, or just continue with the rest of the loaf of bread!