CREAMY ALFREDO SAUCE

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One of my very favorite comfort foods has always been a good, creamy, buttery Alfredo sauce.  Unfortunately, it also goes straight to my thighs, so I try to save it for a rare indulgence.  But, it is soooooo worth it!  This is a wonderful, traditional, thick and creamy Alfredo sauce.  If you are a fan of Alfredo, I guarantee that you will love it.  Use it to top your favorite pasta or as a dipping sauce for bread.  This traditional sauce does take a little time to make, but it's perfection, and you won't regret it the effort!

INGREDIENTS

  • 1 cup of butter
  • 4-5 cloves of garlic, minced or finely chopped
  • 1 tbsp all-purpose flour
  • 4 cups heavy cream
  • 1/4 cup whole milk
  • 1 1/2 cups freshly grated Parmesan Cheese (or from the deli section, NOT the Kraft non-refrigerated stuff)
  • 1/2 cup shredded Asiago or Romano cheese (again, NOT the non-refrigerated Kraft)
  • sea salt to taste
  • 1-2 tsp of course ground black pepper

 

Directions

  1. In a large pot, melt the butter over medium heat.
  2. Stir in the garlic and flour and cook for about a minute, or until the garlic is fragrant, but not browned.
  3. Whisk in the milk and heavy cream.  Continue whisking constantly until the mixture is hot and has started to thicken (about 10-15 minutes).  I recommend using a silicone coated whisk to prevent damage to your pans.
  4. Gradually whisk in the cheeses.
  5. Season with sea salt and course ground black pepper to taste.
  6. Continue to simmer over medium heat, whisking regularly to prevent separation, until the cheese has melted and the sauce has thickened, about 20-30 minutes. 
  7. Serve over your favorite pasta topped with a little cheese and coarse ground black pepper, or as a dipping sauce for your favorite crusty bread.  Enjoy!

 

NOTES

  • You can substitute shredded Parmesan for the grated Parmesan.  The grated will give the sauce a little texture, which I love, and the shredded will fully melt into the sauce.  Choose based on which texture you would prefer.
  • You can also substitute the Asiago or Romano with a cheese like Fontina, if that is what you have available.
  • If you like a thicker, cheesier sauce, feel free to add extra cheese......I usually do  ;)  You could add up to an additional 1 to 1 1/2 cups of extra cheese.  I wouldn't recommend more than that though.