Rich, thick and undeniably Italian, this Alfredo sauce works in many applications from pastas to pizza. Made with delicious Grande Parmesan, Grande Romano and plenty of heavy cream and butter, it is sure to please.
28 oz. (31/2 cups) Butter, unsalted
60 oz. (71/2 cups) Heavy cream
26 oz. (51/2 cups) Grande Parmesan Cheese, grated
26 oz. (51/2 cups) Grande Romano Cheese, grated
1/2 tsp. Salt
1/2 tsp. Fresh cracked black pepper
Yield: One gallon (16 cups)
Melt butter in large stockpot or saucepan over medium heat. Add heavy cream, stirring constantly. Add Grande Parmesan and Grande Romano and stir constantly.
Bring sauce to a simmer and cook for 7 to 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.