Biaggi's Alfredo Sauce

From Biaggi's Italian Restaurant in Salt Lake City, this scrumptious alfredo sauce is meant to go with another recipe I submitted: Biaggi's Farfalle Alfredo.

• Ready In: 15 mins
• Serves: 8
• Yields: 1 quarts

Ingredients

• 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

Directions

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.