Kim of Detroit, Michigan keeps slipping up when making her traditional alfredo sauce.
- 1 TBS olive oil
- 1 TBS garlic
- 1/4 Cup chardonnay
- 2 Cups heavy cream
- 1/4 Cup shaved parmesan cheese
- 1 TBS chopped parsley
- 4 Ounces unsalted butter
- Salt and white pepper to taste
Procedure: In a hot saute pan add olive oil and cook garlic.
Deglaze with chardonnay until wine is almost gone.
Add in cream and let reduce by half.
Over low heat stir in parmesan cheese until all the cheese has been melted.
Add in parsley and adjust seasonings.
Over low heat stir in butter.
Serve hot with pasta or any other desired food product.