Alfredo sauce

Ever wonder how to make your very own creamy silky Alfredo. You can enjoy pouring this liquid cheese over ANYTHING pasta, vegetables, nacho chips, ect. 

Let's start making this liquid gold with a French roux. Don't run! It's not gonna be that hard. In fact by reading this blog you'll be learning two recipes in one. 

A roux isn't hard, but it is in so many things like sauces, soups, and gumbo. It is used as a thickener and gives a nutty flavor. 

It is started by using equal parts (amounts) butter  (or fat) with flour. Start by melting down the fat you choose and slowly add the flour while quickly whisking to prevent the flour burning. Do this until you achieve your desired color and for an Alfredo you'll want a nice golden blonde. 

Once you have your hot roux and it has been cooking for a few minutes it's time to add your liquids. If you have it on hand (I highly recommend it) white wine. If you don't you have white wine you can substitute a squeeze of lemon juice. Slowly add about 1/2 cup of white wine to your roux. Remember pour slowly and whisk quickly. Allow the wine to cook out letting the alcohol to evaporate. 

Now we're going to add in our dairy. I recommend heavy cream, but next best thing would be whole milk. So slowly pour in a cup of cream. It will be very thick at first. Let it cook out if it's too thick for your liking add a few drops of water to loosen it up. 

Once the cream is nice and hot let's add cheese. I recommend 1 1/2 cups of parmesan. Whisk until smooth. Turn the heat off because the cheese might burn at the bottom. 

Finally some seasonings. If you add salt too early in a recipe it will only enhance the saltiness of your dish. So add salt to taste at this stage. Followed by garlic and onion powder. (Powder will help keep your Alfredo lump free rather than minced garlic) Then white pepper, I prefer white pepper so it doesn't show up in the final product. 

Ingredients: 

1/2 cup of butter 

1/2 cup of flour 

1/2 cup of white wine  ( or 1 once of lemon juice)

1 cup of heavy cream or whole milk 

1 1/2 cup of parmesan cheese 

Salt

White pepper 

Garlic powder 

Onion powder to taste 

Thank you and enjoy.