Yield: 12 servings.
1 Tbsp. Garlic Puree
1 lb. butter
2 qt. heavy cream
8 oz. milk
1 lb. Parmesan cheese
4 oz. fontina cheese
1 tsp. salt
2 tsp. black pepper
In a saucepan brown garlic puree. Stir on medium-high heat until sauce thickens. Turn off heat and continue to stir.
Makes 1 gallon.
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