Ingredients
- 1/2 Stick Butter I use salted here
- 1 cup Heavy Whipping Cream
- 1 cup White Cooking Wine
- 1/2 cup Parmesan Freshly grated. Use up to 2 cups if you like.
- 3 cloves Garlic Minced
- 2 tbs Truffle Oil Consider 4 tbs if not adding the optional truffle
- 1 ea Black Summer Truffle Optional - Could sub other truffle too
Instructions
- Melt your butter over low heat in a large sauce pan (might even need a pot if you don't have a tall sauce pan). Add the garlic. Stir for a bit..
- Add the wine. Continue to cook and stir a bit. Enjoy the aromas.
- Add the cream. Stir and heat until well blended. You can get this to darn near boiling if need be.
- Cut the heat considerably. SLOWLY add small amounts of cheese and stir as you go. This will ensure it melts and blends well rather than clumping.
- Continue to reduce the sauce down over a simmer until it's reached your desired viscosity.
- Remove the sauce from the heat source. Add the truffle oil. Stir until blended in.
- Grate in the black summer truffle. I used an entire HALF truffle here. All depends on the truffle itself. Taste the sauce as you go.
Notes
- This isn't as hearty as my Alfredo Sauce. It's a bit lighter (although not much) and certainly has a stronger truffle taste.
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