Biaggi'S Alfredo Sauce

• 1/8 cup butter
• 1/2 tablespoon garlic, puree
• 1/4 cup yellow onion, finely diced
• 2 1/2 cups milk
• 1 cup heavy cream
• 1 dash ground nutmeg
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/8 cup cornstarch
• 3 tablespoons water
• 3/8 cup fresh-grated parmesan cheese (use a 50/50 blend of Parmesan & Romano cheese if possible)
• 3 tablespoons cups fresh-grated asiago cheese

1. Melt butter in a sauce pan over medium heat; add pureed garlic and diced onions; cook about five minutes until the onions are tender and translucent.
2. Whisk in milk, cream, nutmeg, salt, and pepper; slowly bring the mixture up to a boil stirring frequently to prevent sticking.
3. Dissolve cornstarch in water; mix well so that there are no lumps; slowly add cornstarch mixture just as the sauce comes to a boil and whisk well; allow mixture to come back to a boil.
4. Turn off heat and stir in the cheeses; blend well, even using a small hand blender if possible, for three or more minutes until sauce is very smooth.
5. NOTE: You may use a regular blender if desired, but please be careful with the hot sauce and only puree one to two cups of it at a time ~ Use of blender is not absolutely required.
6. Taste sauce and season as desired; keep warm for immediate use or cool and store in refrigerator until needed.

butter, garlic, yellow onion, milk, heavy cream, ground nutmeg, salt, black pepper, cornstarch, water, freshgrated parmesan cheese, cheese

Taken from www.food.com/recipe/biaggis-alfredo-sauce-170440 (may not work)