Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 4 cups sauce or 8 (1/2 cup) servings

Ingredients
Ingredients
2 tablespoons unsalted butter

2 tablespoons olive oil

1/4 cup fresh minced garlic

3 cups heavy cream

Large pinch salt

Freshly ground black pepper

2 cups finely grated Parmesan or Asiago cheese

1 pound cooked pasta or potatoes

RATE THIS RECIPE

Based on 46 ratings

Preparation Method

  1. In 2-quart saucepan over medium heat on Wolf range, place butter and olive oil and heat until butter is melted.
  2. Add garlic and turn heat down to low heat.
  3. Cook, stirring constantly, until the garlic is cooked through, and tender, but not brown.
  4. Add cream, salt and pepper.
  5. Turn down to medium heat and gently simmer mixture until cream is reduced by one-third.
  6. Whisk in cheese and season, if desired.
  7. Serve over one pound cooked pasta, potatoes or your favorite food.

; ; ;