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    Alfredo Sauce

    Source of Recipe

    Fluffy's Kitchen

    Recipe Introduction

    I doubt that this is the “traditional” way to make Alfredo sauce, but this worked very well for me and is now on my list of favorites!

    List of Ingredients

    ½ stick of butter
    ¼ cup of flour
    3 cups of cream or whole milk (I used light evaporated milk here, 2 cans, and it was wonderful – and do NOT use regular skim milk, ewww)
    ¼ tsp garlic powder (use more to taste if you prefer)
    ¾ cup grated parmesan cheese
    a pinch of salt to taste
    (½ cup or so of chicken broth, if needed to thin the sauce)


    Melt the butter in a good heavy saucepot; stir in the flour with a whisk and cook over medium heat for a minute or two, until it’s a pale tan color. Whisk in the milk or cream, lower the heat, and bring just to a simmer, keeping the heat low and whisking every few minutes (so it doesn’t lump up and stick). When the sauce comes to a simmer, it will thicken quickly. Whisk in the parmesan cheese, garlic powder, and salt. Continue to whisk over low heat until cheese has melted/incorporated. Taste and adjust for seasoning, and thin with a small amount of chicken broth if needed.

    Serve over pasta, chicken, fish or shrimp, use to dip breadsticks, or even the bumper of a car would taste good with this sauce on it!

    Note: don’t try to use wine in this sauce, it may curdle the cream.




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