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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a recipe that I stumbled across looking for a Cream Cheese free Alfredo. Its amazing on just about anything!!!!! I know its a big recipe this is actually half the recipe I have... I'm sure you could half it again if you need to. It stays good in the fridge for up to a week. I have never tried to freeze it... Ingredients:
2 cups butter |
1/2 teaspoon pepper |
1/2 tablespoon chopped garlic |
1/2 teaspoon salt |
1 quart heavy cream |
1 cup milk |
2 tablespoons flour |
1/2 lb grated parmesan cheese |
Directions:
1. In a sauce pan melt together butter, pepper, garlic and salt.
2. Once the butter has melted add cream and milk. Stir frequently so it doesn't scald on the bottom. Bring that just to a boil but do not let it foam up.
3. Once it boils add in flour and parmesan cheese. Mix thoroughly with wire whip to break up any lumps. Bring to 185 degrees F and ENJOY!
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