/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
Rich and creamy! I have found that Parmesan cheese doesn't melt well, and often substitute Gruyere cheese.And you would not believe how incredible this sauce is ![](http://photoshoper.gr/static/public/style_emoticons/<#EMO_DIR#>/tongue.gif’ class=’bbc_emoticon’ alt=’:lol:’ /></p>
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