Garlic Alfredo Sauce

2.5 cups of sauce

For use on pasta or chicken shnitz

Ingredients

1/4 cup (113 g) butter (1/2 stick)

4 cloves (4 cloves) garlic , minced (or 2 teaspoons garlic powder)

1/4 cup (30 g) all-purpose flour

2 cups (480 ml) milk

1/4 teaspoon (1.25 ml) dried herbs (basil, oregano, thyme, etc.)

1/2 teaspoon (2.5 ml) dried mustard powder

1 cup (100 g) grated Parmesan cheese

1 teaspoon (5 ml) salt , or to taste

1/2 teaspoon (2.5 ml) fresh cracked black pepper

Heat a sauce pan on medium-high heat. Melt butter, then add garlic and cook translucent and fragrant (about 1 minute). Whisk in flour and continue whisking to remove large clumps.
Slowly whisk in the milk. Whisking often to make sure flour lumps are smooth, bring sauce to a low boil. Then reduce heat to low.
Add dried herbs, mustard powder, parmesan, salt and pepper. Continue whisking until sauce is smooth and begins to thicken.
If you’re saving the sauce for later, allow the sauce to completely cool.
Keep in fridge and use within 5 days.

If you want to use heavy cream, then just eliminate the flour and replace the milk with heavy cream.

Original: https://bestrecipebox.com/alfredo-sauce-recipe/

Tags: Sauce