Alfredo Sauce

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   1) Sautee the garlic and shallots in the butter for about 3 minutes on med-high heat or until golden brown.

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   2) Now add the white wine to deglaze the pan and let reduce until it is 1/2 of its' original volume.

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   3) Next add the heavy cream and bring it to a boil.an

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   4) When it comes to a boil add the cheese, salt

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   , and pepper. Turn the heat down to simmer, stir constantly to ensure that the cream does not burn to the bottom of your pan.

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   5) When the cheese has melted take your pan of the heat and put it into a ice bath.

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   6) Stir the sauce every 5 minutes to ensure proper cooling.

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   7)When the sauce has cooled put into a container and put into the fridge. Will keep for 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.