Garlic Cream Sauce (Alfredo)
Rich sauce with plenty of garlic and black pepper, add this to your pan and reduce further to make the most creamy sauce imaginable!
Ingredients
Instructions
-
Heat butter in saucepan until melted. Add minced garlic and simmer on low heat for 5-8 minutes, until the garlic softens. Do NOT allow garlic to brown!
-
Add cream, salt and pepper. Bring sauce up to a simmer and let simmer 15 minutes, letting cream reduce in volume by 10%; stirring sauce often
-
Remove sauce from heat, place in storage container and then place container in another container of ice water, stirring often to recombine butter and cream until cold (NOTE: this step prevents butter separation)
-
Refrigerate and pull out as needed. Sauce is good for 5 days when properly prechilled
Note
**It's best to use a heavier gauge pan to avoid scalding the cream
