My daughter had to have this for her 18th birthday. This is the 3rd time I have made this sauce and I will never buy store bought again. It always turns out smooth for me. The secret is to get the butter and cream hot enough and slowly add the cheese, while whisking away like crazy. I let the parmasean sit out a little while before using, so it's not cold. I thin it out a little by adding 1/4c or so extra milk or cream. Don't leave out the fresh crushed garlic clove, that makes it! We add 2 Tbs of juliened sun dried tomatoes (in oil) and cooked chicken after the sauce is smooth.
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My daughter had to have this for her 18th birthday. This is the 3rd time I have made this...