Easy Alfredo Sauce | Dairy Farmers of Manitoba | DFM

Ingredients

• 1/4 cup (60 mL) unsalted butter
• 1 cup (250 mL) whipping cream
• 2 cloves garlic, crushed
• 1 1/2 cups (375 mL) shredded Parmesan cheese
• 1/4 cup (60 mL) minced fresh parsley
• 1 egg yolk, beaten (optional)
• Do not add a large amount of shredded cheese to a sauce that is very hot or boiling as the cheese may “seize”, clumping up into one large curd, and ruin your recipe.
• In this recipe, adding cold cream and shredded cheese (along with the other ingredients) to the melted butter, over low heat, should prevent a recipe failure.
• Alternately, very slowly add the cheese to the warm milk, butter and garlic.