Alfredo Sauce
Garlicky, silky sauce of your American-Italian dreams. Serve over pasta or use as a dip to your hearts content. This sauce is an easy recipe sure to please the lactose loving masses.
What you’ll need:
8 Tablespoons salted butter (1 stick)
2 Tablespoon garlic, minced
2 Tablespoons all-purpose flour
1 ½ cups heavy cream
1 ½ cups milk
1 cup Parmesan cheese (grate freshly or used store bought that DOES NOT contain cellulose or other anti-caking agent) or half parm, half romano combo
Salt and black pepper, to taste
1 lb. Pasta
Parsley, to garnish
How to video
The process:
Gather ingredients. Mince or garlic press garlic. Melt butter over medium high heat. Once melted, add garlic and turn heat down to medium. Sautée garlic in butter for 2ish minutes, making sure to stir often and remove from heat of garlic starts to brown- you want the garlic to start cooking but not burn.
Add flour, whisk into butter/garlic and cook on medium heat for 2ish minutes, it is important to cook the flour so your sauce doesn’t taste flour-y.
Add heavy cream, stir to incorporate. Add milk- stirring again. Stirring regularly, bring to a simmer. Add Parmesan cheese (you can also do a mixture of Parmesan and Romano of you are feeling fancy). Stir in completely and whisk often to ensure clumping doesn’t happen.
Add salt and pepper to taste and stir.
Remove from heat and garnish if desired.
Serve over your favorite pasta, spaghetti squash or use as a delightful dipping sauce. I like to serve mine with steamed broccoli and grilled chicken. Enjoy!
None of the nonsense
What you’ll need:
8 Tablespoons salted butter (1 stick)
2 Tablespoon garlic, minced
2 Tablespoons all-purpose flour
1 ½ cups heavy cream
1 ½ cups milk
1 cup Parmesan cheese (grate freshly or used store bought that DOES NOT contain cellulose or other anti-caking agent)
Salt and black pepper, to taste
1 lb. Pasta
Parsley, to garnish
The process:
Gather ingredients. Mince or garlic press garlic. Melt butter over medium high heat. Once melted, add garlic and turn heat down to medium. Sautée garlic in butter for 2-3 minutes, making sure to stir often and remove from heat of garlic starts to brown- you want the garlic to start cooking but not burn.
Add flour, stir into butter/garlic and cook on medium heat for 2 minutes, this is important so your sauce doesn’t taste flour-y.
Add heavy cream, stir to incorporate. Add milk- stirring again. Stirring regularly, bring to a simmer. Add Parmesan cheese (you can also do a mixture of Parmesan and Romano of you are feeling fancy). Stir in completely and whisk often to ensure clumping doesn’t happen.
Add salt and pepper to taste and stir.
Remove from heat and garnish if desired.
Serve over your favorite pasta, spaghetti squash or use as a delightful dipping sauce.
Dramatic breadstick
