Ingredients
3½ cups (28 oz.) Butter, unsalted
7½ cups (60 oz.) Heavy cream
5½ cups (26 oz.) Grande Parmesan cheese, grated or
5½ cups (26 oz.) Grande Romano cheese, grated
½ tsp. Salt
½ tsp. Fresh cracked black pepper
Description
Rich, thick and undeniably Italian, this Alfredo sauce works in many applications, from pastas to pizzas. Made with delicious Grande Parmesan, Grande Romano and plenty of heavy cream and butter, it is sure to please.
Method
Melt butter in large stockpot or saucepan over medium heat. Add heavy cream, stirring constantly. Add Parmesan and Romano and stir constantly.
Bring sauce to a simmer and cook for 7-10 minutes. Add salt and pepper to taste. Cool before use, allowing sauce to thicken.
Hold under refrigeration or freeze. To reheat, warm Alfredo Sauce in a saucepan over low heat, stirring constantly to avoid separation.
Serving Size
16 Cups (1 gallon)