MAKES 1 CUP Served warm or at room temperature, this decadent sauce plays nicely with asparagus and eggs but is also great with polenta or steak.
Ingredients
1tablespoonextra-virgin olive oil
1/2teaspoonminced garlic
1sprig thyme,leaves minced and stem discarded
1-1/2cupsheavy cream
1-1/2ouncesgluten-free Cambazola cheese,chopped
Instructions
Heat the oil in a small saucepan over medium heat. Add the garlic and cook until fragrant but not browned, about 30 seconds. Add the thyme and cream and reduce by about one-third to the consistency of a thick Alfredo sauce, 8 to 10 minutes. Whisk in the cheese until fully combined and serve.