From: svogl@iastate.edu (Sharon A Vogl) Date: Wed, 13 Oct 1993 13:25:05 GMT 2 cloves garlic minced 1/2 C Butter (try to use real butter, margarine doesn't work as well) 2 Pints Heavy Whipping Cream 2-3 TBS Corn Starch Salt to taste Sautee garlic in butter until golden brown. Add whipping cream and Corn Starch and heat until thickened (do not let it boil) (HINT: Never dump the corn starch into the sauce, always mix it with a little of the cream-about 1/4 of a cup-before you put it in. Otherwise it will form clumps)
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