Alfredo Sauce
 

Alfredo Sauce

butter
unbleached flour
milk
sea salt
cracked black pepper
chopped garlic
Parmesean Cheese
Mozzarella Cheese

Melt 2 Tbsp butter in saucepan over med-low heat. Add about 1/2 tsp
chopped garlic (jarred) and saute for 1 minute. Add enough flour to create
a thick paste with the butter/garlic mixture. Pour in approximately 4 cups
milk (doesn't matter what kind of milk. I use 1%) and increase heat to
medium, stirring constantly.

Sauce will thicken after 10-15 minutes of stirring, at which time you
should stir in 1c shredded mozzarella cheese, and 3/4 cup grated parmesean
cheese. Once cheese is melted and stirred into mixture, add salt and
pepper to taste.

Never leave the sauce alone for more than a few seconds as it will burn.
Pour sauce over your favorite pasta and garnish with parsley on the side
for a pretty touch.

If sauce gets too thick, add more milk; too runny, combine 1T flour with
3T milk and whisk until well-blended. Add it slowly to the sauce while
stirring to thicken it up.

Serves 4-6

*** If you're making chicken alfredo, saute chicken with butter and
garlic, but remove before adding flour. You may need to increase the
amount of butter/garlic used. Add chicken to the sauce after you're happy
with the salt/pepper additions.***

I originally created this recipe after my husband developed severe lactose
intolerance. I used Lactaid milk and substituted butter for margarine. The
cheese really didn't cause him any issues, but I did reduce it to half.

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