Prep Time: 15 mins

Total Time: 45 mins

Serves: 12, Yield: 1 gallon

About This Recipe: "The best recipe of Olive Garden's Alfredo sauce. This recipe is for a large dinner party as it was for the restaurant. Please feel free to scale the recipe down for a small family. *Note: If you wish to speed up the thickening process, you should whisk in a couple tablespoons of flour early while you're melting the butter with the garlic to avoid a "floury" flavor. The restaurant uses a basic bechamel sauce which isn't practical at home. *If you wish to save calories you can omit some of the heavy cream for more milk, but you must counter that with a thickening agent like flour or cream of tartar. Add these early to ensure you don't taste these additives. **Caution: Do not let this sauce boil, or it will begin to separate and appear grainy." Ingredients

• 8 ounces milk
• 2 quarts heavy cream
• 1 lb butter
• 2 tablespoons flour
• 1 lb freshly grated parmesan cheese
• 4 ounces Fontina cheese
• 3 tablespoons minced garlic
• 1 teaspoon salt
• 2 teaspoons black pepper

Directions

On medium heat, add butter, garlic, and flour until butter is melted. Do not brown garlic. Add the heavy cream* and milk until hot.

Slowly sprinkle the freshly grated cheeses into the hot cream mixture. Finally add the salt and pepper. Stir often.

Simmer** for 30 minutes or until sauce reaches desired thickness. Turn heat off or on low before serving.