Sauce is boss

It's been a busy couple of weeks so I've been trying to fit in as much homemade, but quick, cooking as possible. I've only had time for a couple of new things and last week I tried my hand at homemade alfredo sauce and garlic aioli. Two separate meals of course.

Mushroom Alfredo Sauce

I was craving something warm and hearty one Thursday night and when I realized I had heavy whipping cream in my fridge and thought I could scrounge enough ingredients together to make fettuccini alfredo.

Ingredients

1/4 cup butter
1 cup heavy cream
2 cloves garlic, minced
1 1/2 cups freshly grated combination of parmesan cheese and mozzarella cheese
1 tsp parsley flakes
1 cup portabella mushrooms, chopped

Sauté the chopped mushrooms in garlic and olive oil to taste. Melt butter in a separate saucepan over medium heat. Add cream and simmer for 5 minutes then add garlic and cheese whisk together. Add mushrooms to sauce.

Butter, heavy cream, cheese...so rich and delicious, I smile just remembering it. Below is the finished product.

The second sauce of the week was a garlic aioli. My wonderful friends made me vegetarian crab cakes and had left overs they sent home with me. I do love real crab cakes but these were pretty awesome for not having any meat in them, only zucchini. So the original cakes were made and put into sushi so when I had the leftovers for lunch one day I whipped a garlic aioli to top them with.

Garlic Aioli

3/4 cup mayonnaise
1 tbsp. pre minced garlic
juice of 1/2 of a lemon
salt and pepper
seasonings of choice, I used the Spice House 'Fox Point Seasoning'

Mix all ingredients together and store in an airtight container in the fridge for at least 1 hour prior to serving to let the flavors sink in.

 

I could put this sauce on anything. Sandwiches, veggies, as a dip endless possibilities.