Recipe by PrincessCalynn
This sauce is lower in fat than traditional Alfredo Sauce but full of flavour. Great as a side with grilled chicken or double it for a meal with meat filled pasta.
Top Review by Anu
Absolutely marvellous! Like Dorothy, I've stayed away from Alfredo sauces because they're usually so heavy. I used this recipe as a side with a German Pasta dish, and it was great! The only problem I had was: Since I'd scaled it down to 1 serving (there's always a limit to how much you can scale a recipe!) and was probably too "patient" while cooking, the sauce turned out a bit too thick and I had to "loosen" it up a bit with some extra milk. But I'm definitely going to try this one again... it's a sure winner!
- 1 cup 1% low-fat milk (skim may be used, but creates a thinner sauce)
- 1 1⁄2 tablespoons butter
- 1 1⁄2 tablespoons flour
- 3 tablespoons parmesan cheese
- 1⁄2 teaspoon minced garlic
- 1 dash pepper
Directions See How It's Made
- The key here is patience, add all ingredients gradually!
- Melt butter in sauce pan on stove top with medium heat.
- Gradually whisk in flour.
- This will create a yellow paste.
- Gradually add milk, whisking until incorporated and no lumps are present.
- Continue to whisk until hot.
- Usually 3-5 minutes.
- The longer you cook the base (without the cheese) the thicker the sauce will be.
- Add parmesan slowly, again whisking until incorporated.
- Add crushed garlic and pepper.
- Cook for 2 minutes or until cheese is melted.
- Remove from heat.