Sunday, May 4, 2008

Olive Garden Alfredo Sauce

1 pint of Heavy Whipping Cream
1/4 TBSP. Garlic Puree, which you must brown first
1/4 stick of butter (I use unsalted)
2 oz. milk
1/4 C. Parmesan cheese
1 oz. Fontina Cheese
1/4 teaspoon salt (I'd omit if you're using salted butter)
1/2 teaspoon pepper

Set burner to medium heat, brown the garlic puree, then add butter until melted. Add all other ingredients. Stir until it thickens (I never stir the entire time). If it doesn't thicken up, I always add a bit of cornstarch, but that's not in the recipe (shhhh don't tell). I never combine it with water either. I simply add it right in there and have never encountered a problem (though I'm sure Emeril would shake is head).

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