1\/4 pound butter (This is what the recipe calls for we use 4 Tablespoons)<\/p>\n
Flour<\/p>\n
1 teaspoon garlic puree<\/p>\n
2 cups heavy cream (if you don’t want it as bad for you you can use milk.\u00a0 We usually do that, but the cream is much better)<\/p>\n
1\/4 whole milk (you can use 1% or 2% to save on calories too)<\/p>\n
1\/2 parmesan cheese (much better with fresh, but we usually just use the dried stuff)<\/p>\n
Salt and Pepper to taste<\/p>\n
Melt butter with garlic puree.\u00a0 Don’t burn the garlic.\u00a0 \u00a0Add flour to make a roux.\u00a0 Add heavy cream and milk (Or just 2\u00a0 1\/4 cups milk) and cheese.\u00a0 Stir with a whisk till thickens.\u00a0 Add salt and pepper to taste<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/4 pound butter (This is what the recipe calls for we use 4 Tablespoons) Flour 1 teaspoon garlic puree 2 cups heavy cream (if you don’t want it as bad for you you can use milk.\u00a0 We usually do that, but the cream is much better) 1\/4 whole milk (you can use 1% or 2% … <\/p>\n