Alfredo sauce

1. 1

   Melt the butter in a heavy-bottomed frying pan over a medium-low heat. Add the garlic along with a pinch of salt and gently fry for 2-3 minutes until the garlic has just started to turn golden.

2. 2

   Sprinkle in the dried herbs and fry for a further few seconds then pour in the cream. Allow the cream to come to a gentle simmer, stirring regularly to ensure it doesn’t stick.

3. 3

   Once just simmering, add the grated Parmesan and stir until melted and a thick, smooth sauce is achieved. Season generously with freshly cracked black pepper and salt as required.

4. 4

   Use the sauce in your desired dish at this stage, otherwise allow to cool and store in an airtight container in the fridge for up to 2 days. The sauce can be finished with a handful of roughly chopped parsley, if you like.

1 serving ≈ 113 g

Nutrition values are estimates. - means data is unavailable.