Ingredients
-
3 tablespoons butter
-
1 tablespoon minced fresh garlic (about 2 large cloves, minced)
-
1/8-1/2 teaspoon dried thyme (rubbed between your fingers to release the flavor)
-
2 tablespoons flour (for a slightly thicker sauce increase to 2-1/2 tablespoons)
-
1 1/2 cups 18% table cream (can use half-and-half cream)
-
1/2 cup heavy 35% cream
-
1/2-3/4 cup grated parmesan cheese
-
seasoning salt (to taste) or white salt (to taste)
-
fresh ground black pepper (to taste)
Instructions
- In a medium heavy-bottomed saucepan melt butter over medium-low heat.
- Add in the garlic and thyme; whisk for about 2 minutes (if your garlic is chopped instead of finely minced cook for 3 minutes watching closely not to burn the garlic).
- Add in flour and stir for 1 minute.
- Add in table cream and heavy whipping cream; bring to a boil and simmer over low heat, whisking constantly until thickened, about 2 minutes (do not allow to boil rapidly).
- Continue to simmer for about 2-3 minutes over low heat stirring continuously until bubbly and thickened.
- Mix in the Parmesan cheese; stir to melt the cheese (about 2 minutes).
- Season with salt and black pepper to taste.
- Serve over pasta and sprinkle with more Parmesan cheese.
- *Note* This sauce is best if eaten right away as it will become thicker upon standing.