Hope everyone likes it.Alfredo Sauce
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1 pint heavy cream or half and half
1/2 cup butter, (1 stick)
1 cup freshly grated Pecorino Romano or Parmesan cheese ( or a mix of them )
2 egg yolks, lightly whisked
2 Tblsp dry Sherry or white wine
Kosher salt and fresh ground pepper to taste
3 Tbs coarsely chopped flat-leaf parsley or 2 Tbs dried chopped parsley
1. Melt the butter in a sauté pan or sauce pot over medium heat
2. Then add the cream or half and half. Stir constantly until it starts to
thicken.
3. Add egg yolks one at a time while stirring. Continue stirring til the egg
is well incorporated so the egg does cook in lumps.
4. Add Sherry or wine and stir.
5. Add half of cheese and parsley and stir again for a minute or so.
6. Now add the other half of the cheese and parsley. Continue stirring til
cheese is melted.
7. OPTIONAL...this is when you would add in your cooked chicken or seafood
if you want to. If adding chicken or seafood, cook until they are warmed
through in the sauce. Stir a couple times so everything gets mixed well.
8. Now taste and season with salt and pepper to taste
9. Remove from heat but keep warm until ready to serve over your favorite
pasta
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Cooking Tip: The sauce will thicken as it cools. If it thickens too much
just add additional cream or a little milk just to loosen.
Cooking Tip: I like to add cooked chicken or seafood ( shrimp, clams, etc.
) to the sauce. They go great with the pasta.
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