Prep 5 mins
Cook 3 mins
This is a healthy version of an Alfredo sauce that freezes well. I use my microwave to cook it, but it could also be cooked on the stove top. WWPP - 2
- 236.59 ml half-and-half
- 14.79 ml flour
- 29.58 ml butter
- 56.69 g fresh parmesan cheese (1/4 cup shredded)
- 0.25 ml nutmeg
- salt and pepper
- Melt Butter in medium sized bowl, whisk in Flour, slowly whisk in half n half (to keep from separating, add half n half in very small amounts at the beginning - whisking after each addition), mix in cheese.
- Microwave for 3 minutes stirring every 30 seconds. For larger batches more time is needed to cook - keep adding 30 seconds until it reaches desired consistency.
This was used as a piazza sauce - and my husband thought it was good! I was skeptically (I'm a tomato sauce girl! But this was great with chicken, onion and provolone cheese. Will definitely make it again. Thanks chef#2123147 for posting this recipe. Made for PAC 2012.
I used this sauce as alfredo sauce with pasta. I also made it in the microwave. After it was thickened, I tasted it and the taste was bland. So I added more parmesan cheese and garlic salt. It helped a lot. Thanks foodchemist. Made for All you can cook buffet