Kittencal's Alfredo Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is the perfect consistency to hold on to pasta, don't omit the dryed thyme it is what makes this sauce and you may also add in a pinch cayenne pepper also if desired - I'm a an extreme garlic-lover and I find that 1 heaping tablespoon is plenty for this recipe if you like an extreme garlic flavor then go ahead and use more! - the recipe may easily be doubled but I suggest to keep the garlic at no more than about 1-1/2 tablespoons for a double recipe - have plenty of mouthwash handy after this lol! :) Ingredients:
3 tablespoons butter |
1 tablespoon minced fresh garlic (about 2 large cloves, minced) |
1/8-1/2 teaspoon dried thyme (rubbed between your fingers to release the flavor) |
2 tablespoons flour (for a slightly thicker sauce increase to 2-1/2 tablespoons) |
1 1/2 cups 18% table cream (can use half-and-half cream) |
1/2 cup heavy 35% cream |
1/2-3/4 cup grated parmesan cheese |
seasoning salt (to taste) or white salt (to taste) |
fresh ground black pepper (to taste) |
Directions:
1. In a medium heavy-bottomed saucepan melt butter over medium-low heat.
2. Add in the garlic and thyme; whisk for about 2 minutes (if your garlic is chopped instead of finely minced cook for 3 minutes watching closely not to burn the garlic).
3. Add in flour and stir for 1 minute.
4. Add in table cream and heavy whipping cream; bring to a boil and simmer over low heat, whisking constantly until thickened, about 2 minutes (do not allow to boil rapidly).
5. Continue to simmer for about 2-3 minutes over low heat stirring continuously until bubbly and thickened.
6. Mix in the Parmesan cheese; stir to melt the cheese (about 2 minutes).
7. Season with salt and black pepper to taste.
8. Serve over pasta and sprinkle with more Parmesan cheese.
9. *Note* This sauce is best if eaten right away as it will become thicker upon standing.
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