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Prep Time: 2 Minutes Cook Time: 10 Minutes |
Ready In: 12 Minutes Servings: 6 |
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This is the sauce that I have been making for years. I don't usually measure the cheese, so it's just an educated guess. Put more or less as you like, but it may not thicken if you don't put enough. My original recipe called for an egg yolk to be tempered in at the end, but I find we don't need it, and then the sauce doesn't curdle. YMMV. Ingredients:
2 garlic cloves |
1/4 cup butter |
1 cup half-and-half |
3/4 cup parmesan cheese |
Directions:
1. Melt butter in small sauce pan.
2. Add garlic and soften - do not burn.
3. Add cream and heat through.
4. Add cheese and stir constantly over med-high heat until thick.
5. Add salt and pepper to taste.
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