(KLTV) - When Chef Jackson York taught me how to make this Alfredo sauce back in 2010, standing in front of his stove in Edom Bakery, I couldn't believe a)how easy it was to make, and b) how much better it is than a jar of Alfredo sauce from the store.
I'm talking a really major difference, y'all. I hope you'll give this a try:
Perfect Alfredo Sauce
8 oz. heavy cream
3 oz grated Parmesan (with a pinch of Fontina for a bit more sharpness of flavor)
1 TBS chopped fresh Italian parsley
1 TBS seasoned salt (make sure there's no MSG)
2 TBS fresh black pepper