After making this base sauce twice and adding different spices and fresh garlic it has become an all time favorite in our family. When I start this sauce I always start with melting the butter then adding the cream and warming it up then finally add the cheese in handfuls as I stir it with a whisk. This sauce takes time to meld the flavors and thicken. It is not a heavy thick sauce.

Reviewed On: May 6, 2009