Garlicky Alfredo Sauce

I'm going to go ahead and claim it now:  This is the best Alfredo Sauce Ever.  You will never buy the sauce in a jar ever again.  Now that's some promise, isn't it?  But it's true!

1 cup chicken broth

2 cups heavy whipping cream

2 T. cornstarch

1 T. minced garlic

1 cup grated Parmesan cheese

1/2 t. salt

1/2 t. ground white pepper
1/8 t. ground nutmeg

red pepper flakes (if you want a little kick!)

In a medium saucepan, over medium high heat, bring  the chicken broth to a gentle boil.



Reduce heat to medium low and whisk in the cream, cornstarch and garlic.

Bring this mixture to a soft boil and continue to whisk constantly.  The liquid has to boil before the cornstarch can work and thicken the sauce. 

Now reduce the heat to the lowest setting.

Add the Parmesan, salt, pepper and nutmeg and gently whisk in the cheese as it melts.

Let it remain on this very low heat for about 10 - 12 minutes to allow the flavors to meld and the cheese to completely melt. 

This is a great sauce for pasta, to dip toasted garlic bread or as a pizza sauce.