Beautiful Alfredo Sauce
The creamy and elegant Italian sauce, “Americanized” to this decadent version, is so easy to make and incredibly versatile. One of the sauces you need to keep in your recipe collection!
Beautiful Alfredo Sauce
6 tablespoons butter 1/3 cup flour 3 garlic cloves, peeled and finely minced 2 cups whole milk 1 cup heavy cream 2 cups shredded parmesan cheese 1/4 teaspoon freshy grated or ground nutmeg salt and freshly ground black pepper to taste 1/3 cup minced parsley or small sprigs as garnish (optional)
-Melt butter in a medium-sized saucepan. Add garlic and stir over medium heat for 2 minutes. Sprinkle in flour and stir with a whisk until flour is absorbed by butter. Continue stirring over the heat for another minute.
-Pour in milk and cream and mix with a whisk over medium heat until the mixture thickens and begins to bubble. Continue stirring for another 1 - 2 minutes. Remove from heat. Stir in nutmeg, salt and pepper. Add 1 1/3 cups of Parmesan cheese and return to heat. Continue stirring until the cheese is melted. Serve warm. Makes 4 1/2 cups sauce.
TO SERVE:
-Alfredo Sauce makes an excellent dipping sauce for breadsticks or toasted crostini and crisp raw vegetables. I use it as a creamy layer in lasagna and other pasta dishes and as the base for white pizza with chicken and bacon. It is also excellent as the base for soups, and enhances mashed potatoes and meatball subs or as a sauce for chicken and fish dishes. A great go-to sauce!
-For Fettuccine Alfredo, toss the sauce with cooked fettuccine, then serve in a large bowl or on a platter, sprinkled with parsley and remaining 2/3 cups of Parmesan cheese. Or serve in individual bowls, by spooning 1 cup of sauce then chicken into a bowl, top with twisted fettuccine. Sprinkle the remaining cheese and parsley on top. For this detailed recipe, go to: https://www.persnicketypanhandler.com/blog/chicken-fettucine-al-fredo?rq=Fettucine%20Alfredo
Prepare sauce by melting butter, stirring in flour and milk, then cooking until thickened, and finally stirring in Parmesan cheese.
Serve sauce warm as a dip for breadsticks or crusty crostini made from French or Italian bread slices.
Garnish top of sauce with more Parmesan cheese and a twist of pepper, if desired.
Dip in for a rich, garlicky, cheesy bite!
Or make the traditional American favorite, Fettuccine Alfredo by cooking pasta until just tender and combining with sauce. Garnish with more cheese and chopped parsley (add cooked chicken, shrimp or salmon if you like!)
PERSNICKETY NOTES:
**To make crostini to serve with the Alfredo Sauce, slice baguettes or other country breads into 1/2 - 3/4 inch slices. Brush a baking tray generously with olive oil. Place the bread slices on the oiled tray, then generously brush the top of each bread slice with more olive oil and a dash of garlic powder. Bake at 375 for 8 - 10 minutes until bread slices are golden and crunchy.
