Homemade Alfredo Sauce - cooking recipe

Ingredients

1 1/4 cups whipping cream
1 cup chicken broth
1 tablespoon cornstarch
1/4 teaspoon ground black pepper
1/8 teaspoon ground nutmeg
1 tablespoon olive oil
2 teaspoons garlic, minced (4 cloves)
1/2 cup parmesan cheese, grated
hot cooked pasta

Preparation

In a medium bowl, stir together the cream, broth, cornstarch, pepper, and nutmeg; set aside. In a medium saucepan, heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Add broth mixture; cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cheese.
Serve immediately or divide mixture among 1/2-cup airtight containers. Cover and refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before using. To serve, place desired amount of sauce in a saucepan; heat just to boiling. Serve over hot cooked pasta. Makes 2 1/2 cups.