Monday, November 22, 2010

Alfredo Sauce

1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups parmesan cheese (fresh has the best flavor)
1/4 cup chopped parsley

Melt butter in med. saucepan using med. heat. Add cream and simmer 5 min. Add garlic and cheese. Whisk quickly. Stir in parsley and serve.

This recipe has been frozen successfully, however it has never been kept in the freezer for longer than one month because it always gets used up by then!

1 comment:

  1. I will have to try this one. I have an alfredo recipe with the same ingredients in a different ratio. I love it, but it separates when refrigerated, let alone freezing. If this one doesn't separate, it *might* be worth making the change to my trusty beloved recipe. ;-)


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