Restaurant Style Alfredo Sauce - what's great about this sauce if you can make it for a large group of people and unlike my original Alfredo sauce it stays smooth and can be reheated. Also because it uses way less butter and way less cream, it is slightly less hard on the arteries!! Lol!!
Here's the instgram video link for reference:
Recipe:
In a pot or crockpot combine and warm:
7 cups chicken broth
4 cups heavy whipping cream
2 tablespoons minced garlic
1 teaspoon salt
½ teaspoon pepper
½ teaspoon ground nutmeg
2 tablespoons dijon
In a big pot (l used a dutch oven):
Melt:
½ cup butter (one stick)
Then whisk in:
½ cup flour
Once it's a very light tan color add in bowl of ingredients and simmer on medium heat for about
20-30 mins then stir in:
4-5 cups grated Parmesan cheese
2 heaping tablespoons of cornstarch
Depending on how thick you want your sauce. I find that using the Rue (the butter combined with the flower) and then using cornstarch later, to fine-tune the thickness of the sauce works for me.
Stir on medium heat until desired thickness and then add in 6 cups (before cooking) of cooked penne, or any other pasta.
Serve with a hearty sprinkling of Parmesan.
Enjoy!!
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