• 1 Tbsp. Garlic Puree
• 1 lb. butter
• 2 qt. heavy cream
• 8 oz. milk
• 1 lb. Parmesan cheese
• 4 oz. fontina cheese
• 1 tsp. salt
• 2 tsp. black pepper

1. In a saucepan brown garlic puree. Stir on medium-high heat until sauce thickens. Turn off heat and continue to stir.

Makes 1 gallon.