Ingredients

1/2c Fresh Garlic

2T Butter

2qt Heavy Cream

3c Parmesan Cheese

2T S&P

1/4c White Wine

1/4c Shallots

Preparation

  1. Sautee the garlic and shallots in the butter for about 3 minutes on med-high heat or until golden brown.
  2. Now add the white wine to deglaze the pan and let reduce until it is 1/2 of its’ original volume.
  3. Next add the heavy cream and bring it to a boil.an
  4. When it comes to a boil add the cheese, salt , and pepper. Turn the heat down to simmer, stir constantly to ensure that the cream does not burn to the bottom of your pan.
  5. When the cheese has melted take your pan of the heat and put it into a ice bath.
  6. Stir the sauce every 5 minutes to ensure proper cooling. 7)When the sauce has cooled put into a container and put into the fridge. Will keep for 1 week.