Prep 7 mins
Cook 25 mins
The brandy gives the sauce a little extra flavor, but it can be ommited. Light cream 1/2 and 1/2 or whole milk can be used in place of the heavy cream.
- 3 tablespoons butter
- 3 tablespoons flour
- 1 quart heavy cream
- 2 cloves garlic
- 1⁄2 onion
- 1 bay leaf
- 1 whole clove
- 1⁄2 cup parmesan cheese
- 1⁄2 lemon
- salt and pepper
- 1 tablespoon brandy
- Melt butter in sauce pan.
- Stir in the flour and let cook for 1-2 minutes over medium-low heat.
- Chop garlic and add to roux (flour and butter mixture).
- Whisk in the cream.
- Pin the bay leave to the onion using the clove.
- Place it in the cream and let steep (not simmer) for about 20 minutes.
- Bring to a simmer then immidiatly remove from heat.
- Stir in cheese,the juice of the lemon and the brandy.
- Add salt and pepper to taste, be generous.
This was very nice, and simple enough to make. The bay leaf, onion and clove and the brandy make a very unusual and enjoyable flavour. We had this quite late at night, so I substituted the cream for low fat milk to make it a little lighter. Thanks for sharing
This is seriously good! The addition of bay leaves, cloves and brandy are new additions to alfredo sauce for me and will definitely become regulars. I added browned button mushrooms and diced, cooked ham and served over pasta for a creamy, comforting, tasty meal. Thank you Chef Jean.