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I made this in the same pan that I sauteed the mushrooms in, and added onion powder and garlic powder to it with a little cayenne pepper for a kick. It was excellent.
Delicious!! My husband said that it was very good about 5 times.
I tried this recipe for the first time. I was definitely impressed. We only drink skim milk so I used that. I especially heeded the direction to make this recipe slowly and even using skim milk it became nice and thick. Next time I try this I do want to add salt, more parmesan and more garlic. My husband loves alfredo sauce so this is a great alternative, that as many others said, did not sit in our stomachs like a lump! It only made enough for us two, so if you are serving more people, you might want to double or triple the ingredients.
I just made this and it was ridiculously good. I would never guess it was low fat if I hadn't cooked it myself. I added a little more garlic and parmesan, used lemon pepper and a dash of hot sauce and served it over linguine and shrimp topped with fresh basil. Thank you so much for posting this. I love alfredo sauce and I usually don't care about fat content, but i hate feeling like I ate a bag of rocks and like i need a nap after I eat. Right now I just feel satisfied.
This was really good and easy to make. I followed the recipe as written other then I went a bit heavier with the parmesan cheese. I also used 2% milk instead of 1% as that is what I buy. We all enjoyed this. I used this in Ruby Tuesday's New Orleans Seafood - Copycat
We started out with every intention of making this low-fat. Then we bought some goat's milk to make cheese and found that it was ultra-pasteurized and couldn't be used to make cheese. So we used it for this recipe and, while it was not low-fat, it was DELICIOUS!!! We used this in a lobster lasagna recipe that was just fabulous. Thanks so much for posting this. I'll never buy bottled alfredo sauce again!
I absolutely love this sauce!!!!! I have used this many times already. My favorite way is as a pizza sauce, with chicken breast and spinach as toppings! My family couldn't get enough! Thank you for this amazing sauce.
Very good sauce! I avoid alfredo sauce because it's so unhealthy and I never feel good after eating it. I thought I would give this a try and it turned out rich and creamy without it leaving me feeling weighed down. Looking forward to trying it to top spaghetti squash. Thanks for sharing the recipe.
I've made this twice now. The first time, I let the milk mixture thicken too much, which made the "sauce" pretty floury and almost, stiff, for lack of a better word. This time, with that experience to work on, I barely let the milk sit at all before adding the cheese. (This could have something to do with the fact that I'm cooking on a gas stove.) Now that I know how to do it right, this recipe is really easy, simple, and tasty. Thank you!
For a lighter version of alfredo sauce, this was good. I used 2% milk and about twice the butter and flour. I just added milk sporadically every few minutes as the sauce thickened while I was preparing the rest of the meal. A cream-based alfredo often tastes too rich. This was a nice alternative.