Monday, September 27, 2010

Alfredo Sauce

1 pint of Heavy Cream
1 stick of butter (1/2 cup)
2 Tbsp. Cream Cheese (I use spreadable or brick cream cheese, whichever I have on hand)
1/2 - 1 C. Parmesan cheese* (I use 2.5 ounces, whatever that works out to be!)
1 tsp. Garlic powder

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 20 - 30 minutes (or more!) on low. Season as desired with a little salt and pepper. Makes about 3 cups.

*Note: The parmesean cheese needs to be a brick that you grate yourself or some already grated but NOT the Kraft-type that you shake on spaghetti.


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