Tags: vegetarian sauce keto
Active Time: 15 minutes
Passive Time: 10 minutes
Serves: 2-4

A perfect, classic alfredo sauce; great with chicken or pasta

AllRecipes

• Butter: 1/4 cup
  
  
• Heavy Cream: 1 cup
  
  
• Garlic: 2 cloves, crushed
• Parmesan: 1/5 cups grated
  
  
• Parsley: 1/4 cup chopped, fresh
• Salt: to taste
• Pepper: to taste

• I upped the garlic a bit from the original
• I use 1.5 cups microplaned parmesan, which is probably more than the recipe actually wants, but it works
• I have no idea why the original recipe says that parmesan doesn't melt well and she frequently subs gruyere.
• Don't do this. Parmesan melts fine and why would you want gruyere in your alfredo sauce??

1. Melt butter in medium saucepan over medium-low heat. Add cream, bring to a simmer, and simmer for about 5 - 10 minutes
2. Add garlic and cheese; whisk quickly until dissolved
3. Continue simmering until desired thickness is reached
4. Add parsley, salt, and pepper; serve