Thyme Cream Sauce, warmed

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 

1. Add oil to a heated nonstick saute pan. Add onions and garlic to the pan and cook until tender.

2. Add alfredo sauce to a non-stick sauce pan. Add the onion and garlic mixture, mustard and thyme. Bring to a boil. Adjust to desired consistency with water or stock. Simmer 2-3 minutes. Season to taste with salt and pepper.

3. Let cool. Transfer to covered storage container. Cover, label, date and refrigerate for future service.

CCP: Refrigerate at 41ºF or below.