Sarah's Alfredo Sauce from Scratch
| Prep Time: 15 min | Serves: 12 |
| Cooking Time: 30 min | Yield: 12 servings |
This is a very mild alfredo sauce. Seasonings may be adjusted to taste. I start the sauce by making a roux (a cooked mixture of wheat flour and fat). The fat is usually clarified butter, but since I am making a white roux for alfredo, I am using regular butter. Vegetable oil is suitable as well, however, it has a much higher burning point than non-clarified butter, and may burn or brown the flour more than one is anticipating. Anyway, I found it to be quite delicious, even in small quantities. 1/4 Cup of the sauce should suffice for one serving of pasta or bread.
Ingredients
- 8 tbsp Butter
- 1/2 cup All Purpose Flour
- 2 cups Light Cream
- 4 cups Organic Fat Free Milk
- 1/2 tsp Garlic Powder 2.9 oz
- 2 tsp Salt
- 4 oz Asiago
- 4 oz Romano Cheese
Directions
First, finely shred the Asiago and Romano blocks, set aside.
In a large saucepan, melt 1 stick of butter (8 tbsp.) completely, over low heat.
Add flour, whisk together flour and butter.
Turn heat up to medium, and watch the mixture carefully, stirring frequently.
The mixture will begin to bubble in between stirrings.
A "cooked flour" smell should be apparent after 5 minutes or so.
Turn heat to low.
Measure light cream and skim milk into 8-cup liquid measuring cup.
Pour all milk and cream into the flour and butter mixture, whisking quickly to avoid clumping.
Turn heat back up to medium, and continue stirring frequently until mixture comes to a slow boil. Boiling will cause the flour to thicken the mixture a good deal.
Stir in shredded cheese gradually.
Stir constantly while the cheese is being added.
Whisk the mixture to ensure that no clumps of cheese remain.
Add salt and garlic powder. More or less salt may be added, to taste.
Allow sauce to cool for 10 minutes, and allow to thicken completely. Serve over pasta or with bread.