Preparation

• 1). Heat the saucepan on low heat. Put the butter and salt in the sauce pan and allow it melt, while stirring it occasionally to prevent browning.
  
  
• 2). Add the cream once the butter has melted completely. Stir the mixture gently until the butter and cream are mixed.
  
  
• 3). Stir your sauce occasionally while allowing it to thicken. While stirring, lightly scrape the bottom of the saucepan with the spoon or rubber spatula to prevent the cream from burning.
  
  

Stir Slowly and Reduce

• 1). Add a pinch of pepper and oregano. Grate 4 oz of Parmesan cheese and set aside.
  
  
• 2). Monitor the thickness of your sauce as it reduces by tilting the pan slightly and observing the cream stuck to the sides. Cream that runs slowly down the sides toward the middle of the pan has thickened enough to add the cheese.
  
  
• 3). Sprinkle the cheese in to the sauce while stirring gently. Continue to stir until the cheese has melted into the sauce completely. Turn the heat off. The sauce will continue to thicken while cooling.
  
  

Quick Fix: 1 to 2 Servings

• 1). Heat a saute pan with high heat. When the pan is hot, melt a quarter-stick of butter in the pan and add a pinch of salt.
  
  
• 2). Pour 1 cup of heavy whipping cream into the pan and stir gently with steel tongs to mix the cream and butter. Let the mixture come to a boil while stirring it occasionally to prevent burning.
  
  
• 3). Stir the mixture while it reduces to the thickness of your liking. Just before removing the Alfredo sauce from the heat, add pepper and oregano to taste.