Tuesday, March 2, 2010

{a.k.a.} Alfredo Sauce

I've used some other recipes that were considered Parmesan Sauces, aka Alfredo Sauces, but this one takes the cake.  Since I'm not really partial on marinara sauces, spaghetti sauces, red sauces...I always reach for the cream sauce.  Perhaps that's why my hip size is the way it is.  Nevertheless, that's a post for another day.   If you are into cream sauces, like I am, then you will definitely love this one.

Alfredo Sauce
1 cube butter
3 cloves garlic, minced
1 tsp chicken bullion
1 cup grated Parmesan cheese
1 pint heavy whipping cream
Salt and pepper to taste

In a saucepan, melt your butter over medium heat.  Add your garlic and saute a minute or two, stirring every 20 seconds or so.  Add in your bullion.  When bullion is disolved, add Parmesan cheese.  Stir with a whisk constantly, until cheese is incorporated, being careful not to burn it.  Add in your cream and Stir Stir Stir with your whisk to get everything smooth.  Mixture thickens as it gets warmer.  Do not boil.  Season to taste with salt and pepper (I add lots of pepper) and serve over your favorite pasta, ravioli, tortellini, and it makes a great breadstick dipper!


Colleen said...

Sounds good! I love Alfredo too. And that salad sounds heavenly! Yum!!!

Heath said...

Its very, very good.

runningfan said...

Tonight may be the last night I use Alfredo from a jar!

Jeff and Lori said...

Mmmm. Keep these recipes comin'! I'm loving it! (And thanks :) )

Queen of Chaos said...

I love Alfredo sauce!