(picture is of Olive Garden alfredo pasta)
I thought this recipe was on here, but when I looked it up I realized I had never posted it! What a travesty! This sauce is not only great on pasta, but can be used in place of red pizza sauce for a vegetarian pizza, used in Lasagna, or to make delicious chicken alfredo. And, of course, dip some french bread in it as an appetizer and you are in Heaven!
Alfredo Sauce by Erin Taylor
1 pint Half and Half
1 pint whipping cream
1 stick (1/2 c. butter)
1 C. grated parmesan cheese (the finely grated kind in the green plastic bottle is perfect for this recipe)
2 Tbsp. Corn Starch
1/4 C. water
1 Tsp. garlic powder or garlic salt
Salt to taste
Heat butter, cream and half and half in a saucepan over medium heat, stirring occasionally. Add cheese and garlic powder, continue to stir over heat until cheese is melted. Mix cornstarch with water and pour into pot, stirring as it thickens. Add salt to taste and remove from heat immediately. Store in freezer or in refridgerator for up to a week.
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