How to Make a Reduction - Easy Alfredo Sauce

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  • 2 large cloves garlic, minced
  • 1/2 cup (1 stick) unsalted butter
  • 2 cups heavy cream
  • 2 1/2 cups freshly grated Parmesan cheese
  • Salt and freshly ground black pepper


Heat butter in a heavy-bottomed saucepan over medium-low heat.
Add garlic and simmer gently until soft, but not brown.
Add cream and season lightly with salt and pepper.
Simmer over low heat for 30 minutes, stirring frequently, until cream has thickened slightly.
Remove from heat and stir in cheese. Adjust seasoning to taste.
Serve over hot pasta.

A reduction is simply a liquid that has been simmered to reduce the volume. Water leaves the liquid in the form of steam, resulting in a thicker consistency and more concentrated flavor. Homemade stock can be reduced to form demi-glace, a very concentrated and thick stock that is used as a base for many other sauces.
Recipe from Central Market Mill Creek - Culinary Resource Center
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