All-Purpose Alfredo Sauce

• 5 tablespoons unsalted butter
• 2 cups heavy cream
• 2 cups vegetable stock
• 3 tablespoons minced garlic
• 1 tablespoon cornstarch, mixed with
• 2 tablespoons water
• 34 cup freshly grated parmesan cheese
• 1 tablespoon minced fresh parsley
• salt & freshly ground black pepper, to taste

1. In a large saucepan, melt the butter and add the minced garlic.
2. Saute until golden brown.
3. Next add the vegetable stock, followed by the heavy cream.
4. Reduce liquid for six or seven minutes.
5. Next add the cornstarch and water mixture.
6. Keep stirring sauce over medium heat until it begins to thicken slightly.
7. Sauce wont be too thick, but will coat the back of a spoon.
8. Next add the Parmesan cheese, parsley, and the salt and pepper to taste.
9. This makes enough to generously coat two pounds of pasta.
10. I like to combine the pasta and sauce and cook over medium heat for another minute or two before serving.
11. Leftover sauce will keep in the fridge tightly covered for one week.

unsalted butter, heavy cream, vegetable stock, garlic, cornstarch, water, freshly grated parmesan cheese, parsley, salt

Taken from www.food.com/recipe/all-purpose-alfredo-sauce-98926 (may not work)