CAJUN GARLIC CREAM SAUCE

Ingredients

tablespoons unsalted butter

2 garlic cloves, minced

6 cup heavy whipping cream

1 cup beef stock

½ cup store-bought Alfredo sauce

Juice of 1 fresh lemon

1 cup freshly grated Parmesan

½ cup packed roughly chopped parsley

1 tablespoon Tony Checheres Creole seasoning

1 tablespoon red chili flakes

Directions

Melt the butter in a pan over medium heat. Add the garlic and cook, stirring constantly, for 30 seconds. Whisk in the cream, the beef stock, and the Alfredo sauce and bring to a simmer. Then slowly whisk in the lemon juice. Finally stir in the Parmesan, parsley, Creole seasoning, and chili flakes. Use immediately, or it can be stored in a sealed container in the refrigerator for up to 1 week.

Notes

CAJUN GARLIC CREAM SAUCE Originally this recipe was supposed to just be a general use sauce, but while I was shooting the cookbook with my photography dream team, someone suggested we make some pasta to go along with it. I think if this sauce had a brain, and dreams and goals, one of those dreams would be to be a pasta sauce. As a remnant of the original idea, I'm going to keep this in the sauces chapter, but if Twere you, I'd make this sauce's dreams come true and pair it with a nice linguini and maybe some

chicken.