Base Sauce

Alfredo Sauce

1 Pint of Sour Cream (full fat only)
1 stick of butter (or margarine)
1/2 onion, minced/grated
4 garlic cloves, crushed
1 bar of Cream Cheese, softened
1/2 Cup Grated Parmesan.

Melt butter and saute onion and garlic until onion is clear. Break up cream cheese and stir until melted and combined. Add sour cream and parmesan. Serve over hot pasta.

This is the beginning sauce for alot of things. You can add cajun hot sauce or seasoning, a little shrimp, green & red bell pepper and it’s fantastic over linguine. Add chicken and broccoli for another dish. I’ve used it over top of shrimp and scallops on shell pasta for a seafood alfredo. I’ve added it to tortellini with bacon and peas.

Because of the fat content, it tends to break up if you keep it overnight in the fridge, so always make it the day of. Margarine is perfectly fine in this dish, just salt it a bit less as butter is delicate and can take the salt.

Sides? Just about anything here. I throw it with garlic bread and salad on the table. Be wary, this stuff is pretty rich, it’s diet unfriendly as all get out. But it’s worth it, don’t do the jar any more, it’s too easy to turn this out in 30 minutes.

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