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Alfredo Sauce

Reviewed: Jan. 21, 2013
Great recipe & super quick; I can offer a few tips I found are helpful; don't get the butter too hot before you add the cream; start adding the cream very, very slowly at first and whisk the entire time - but this recipe only takes 5 minutes or so. I used about a half a wedge (4 oz) of Fontenella cheese cut into small chunks. The cheese is soft and very flavorful. After that I add a half cup of parmaesan cheese & the Fontenella really helps blend the parmasan. To avoid oversaltiness, I don't season until the end with pepper, parsley, garlic and marjoram. It is better to use unsalted butter but if you cut out the parmasan & only use 8 oz of fontenella, it will be just right even with salted butter. The marjoram gives a nice very subtle flavor.
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