Source of Recipe
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.