 | Hard Rock Cafe's Alfredo Sauce
1 gallon heavy cream
2 Tbs dry basil
2 Tbs dry oregano
1 1/2 tsp freshly-ground white
pepper
| 1 tsp salt
2 Tbs chicken base
3 tsp ground nutmeg
2 cups Parmesan cheese
6 oz roux, at room temperature
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Directions
1 Place heavy cream, spices and chicken base in the
steam kettle. Mix with a wire whip to blend well. Bring to a boil.
Stir in the Parmesan cheese. Continue stirring until the cheese is
completely melted. Add the roux and continue stirring until it is
totally incorporated. Continue to heat the Alfredo sauce until it
thickens, approximately 10 minutes. Remove from heat.
2 This recipe yields 18 cups.
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