– 2 tablespoons unsalted butter – 1/2 tablespoon extra virgin olive oil – 10 large garlic cloves minced – 2 and 1/2 cups of half and half – 1/4 cup dry white wine – 8 ounces creamy Havarti cheese diced (cut into small cubes) – 1/2 cup shredded Parmesan cheese – 1/2 teaspoon onion powder – Salt and pepper to taste – 1 tablespoon black truffle oil (Optional)
– Heat a large sauce pan. Once the sauce pan is hot, add the butter and olive oil. – Add the garlic to the pan. – Cook the garlic. Then, add the dry white white and onion powder to the sauce. Stir the sauce.
– Turn the heat down and let the sauce cook. As the sauce cooks, stir the sauce occasionally. – Turn the heat off, add the cheeses to the sauce, and stir the sauce until the cheese has melted and blended into the sauce. – Use a hand held blender to blend the sauce. – Salt and pepper the sauce to taste.
– Serve with your favorite pasta.