Olive Garden Alfredo Sauce
Restaurant quality food without leaving the comfort of your own home!!
- 1 quart heavy whipping cream
- 4 oz milk
- 2 oz Fontina cheese, grated
- 1/2 lb butter
- 1/2 lb Parmesan cheese, grated
- 1 tablespoon garlic puree
- 1 tablespoon cornflour
- 2 teaspoons black pepper (freshly ground is best)
- 1 teaspoon salt
In the bottom of a large pan, lightly brown the garlic with a very small amount of the butter. Add in the remaining butter and stir with the garlic until the butter has melted.
In a small bowl, mix the cornflour with the milk and stir until no lumps remain and the mixture has thickened. A little at a time, stir the cream into the garlic & butter pan.
Add in the milk mixed with cornflour.
Stir continuously (approximately 10 minutes) so that there are no cornflour or cheese lumps.
Stir delicious alfredo sauce through al dente pasta and enjoy hot!
Makes: 1/2 gallon