If the ingredients are good, then the final result will usually be good as well.
1/2 Cup Butter (grass-fed/organic)
6 oz. Organic Parmesan cheese (organic)
1 Cup Heavy Whipping Cream (organic)
3 Tablespoons Sour Cream (organic – I prefer Walaby’s)
Elephant Garlic (2-3 cloves)
1/2 Teaspoon Nutmeg
1/2 Teaspoon Tarragon
Arrowroot Powder (if needed)
Melt butter and cook with 1 chopped leek in skillet.
Add heavy whipping cream and cook on low.
Slowly add Parmesan cheese until melted.
Then add tarragon and nutmeg
*If the sauce is not thick enough for you, you can add arrowroot 1 teaspoon at a time. Cook on low and stir.
Then add 3 tablespoons sour cream, and elephant garlic (2 small cloves). Gently heat for less than a minute.
Serve over rice or pasta.
Add fresh basil
*Note the photo does not include the tarragon or basil as we didn’t have any on hand at the time. 🙂