First I'll give you the basic recipe, and then I'll give you my variations of it. You can put this over pasta, over chicken, over rice, over anything! It also makes a great dipping sauce for breadsticks.
1/4 C butter
1 C heavy cream
1 clove garlic, crushed
1 1/2 C shredded parmesan cheese
1/4 C parsley (optional- I don't use it)
Melt butter in a medium saucepan over medium heat. Add cream and garlic and simmer for 5 minutes, stirring frequently. Slowly add in the cheese, whisking to help it mix and melt the cheese. Lower the heat a little and let it cook, whisking frequently or continuously for 5-8 minutes, until the cheese is mostly melted (it never melts all the way). Mix in the parsley just before serving.
VARIATIONS:
1 C shredded Fontina cheese
1/2 C shredded Parmesan
2 Tbsp Herbes de Provence
I add the HdP when I add the cream and garlic to the butter, that way the flavour has time to permeate the mixture. Fontina is a very soft cheese so it melts really well, and it makes the sauce super thick and creamy. I mix the cheeses together and add them slowly so that the parmesan has time enough to melt. This is probably my favourite variation!
3/4 - 1 C Goldy's Roasted Garlic w/Fine Herbs cheese spread
1/2 C Parmesan
For this variation you won't need the extra garlic as the spread is quite... potent. I haven't quite fine tuned this one, but it's all about experimentation right?
