Guiltless Alfredo Sauce
*Austin
is super particular with alfredo sauce. I don't think I made one he really
liked until I made this one. It's Good!
2 Cups milk
1/3 cup (3 ounces) cream cheese
2 Tbsp. flour
1 tsp salt
1 Tbsp butter
3 garlic cloves, minced
1 cup freshly grated parmesean cheese
1. In a blender, blend the milk, cream cheese, flour and salt until smooth
and set aside.
2. In a large nonstick saucepan, melt butter on medium-high heat and add the
garlic. Sauté the garlic for about 30 second, stirring constantly to prevent
the garlic from sticking and burning.
3. Add the milk mixture to the pan. Stir constantly for 4 minutes or until
it just comes to a simmer. Keep stirring and let it cook for a few minutes more
or until the sauce thicken, about 6-7 minutes.
4. Once the sauce has started to thicken, remove from heat. Whisk the cheese
into the sauce and immediately cover the pan.
5. Allow the sauce to stand for at least 10 minutes before using. It will
continue to thicken upon standing.
6. Serve immediately. Refrigerate leftovers for up to 5 days. The sauce will
become very thick once refrigerated. To use it, reheat the sauce and add a
little milk until the desired consistency is reached.
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