Low Carb Alfredo Sauce – Perfect for your veggies and meats

This alfredo sauce is easy and delicious.  It is great over veggies or chicken or your favorite low carb pasta. It can be made ahead of time and lasts several days in the fridge.  Just reheat it slowly in the microwave. In the picture above, I spooned it over a rotisserie chicken that I had bought at the grocery store. 

Cook this in a nonstick pan to ensure it doesn’t burn. 

3 tablespoons butter
2 tablespoons olive oil
2 garlic cloves minced (or more if you love garlic like I do)
2 cups heavy cream [this is a one pint container]
1/8 teaspoon pepper
1/8th teaspoon of nutmeg
1/2 cup good quality grated parmesan cheese* 
1 cup mozzarella cheese (I prefer the Kraft one with a touch of Philadelphia].
1 to 2 tablespoons chopped Italian Parsley


(1) Melt butter in medium saucepan with olive oil and garlic over medium/low heat.  Sautee the garlic for a few minutes. 
(2) Add the cream, pepper, nutmeg and bring mixture to a simmer. Stir often.
(3) Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth i.e. the Parmesan has melted into the cream).
(4) Add the mozzarella cheese and stir frequently until smooth.
(5) Stir in the chopped parsley. If you want to thicken the sauce further, you can continue to cook it at a low simmer for another 5 minutes or so while stirring constantly.

*You need to use good quality Parmesan Cheese for alfredo sauce; such as Parmesan Reggiano. The cheaper canned parmesan may give you a grainy sauce.

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