Monday, July 25, 2011

alfredo sauce from scratch

Back in college, I had the opportunity to teach Basic Food Prep 110. I learned so much from taking and then teaching that class! I was clueless to terms such as roux, slurry, denatured proteins, calibration, and marbling, or how to shape a yeast bread, how to prevent my quick breads from funneling, the science behind leavening agents, de-veining shrimp, etc before this class.

I want to share one of my favorite, super easy recipes from the cookbook we used. It's a "low-fat" alfredo sauce from scratch, and is so much better than anything you'd ever buy in a jar. Any time I make it for dinner guests, they always want the recipe, so now, here you go!


Alfredo Sauce from scratch
(recipe from Janet Stocks, my cooking mentor at BYU)

2 TB butter
2 TB flour
2 cups milk
2 cups heavy cream
1 1/2 tsp salt
1/2 tsp pepper (I like to use white pepper if I have it on hand)
1 1/2 cups grated parmesan cheese

Melt butter in saucepan. Add flour. Cook 1 minute (this is called a roux, which is how the sauce thickens). Whisk in milk, cream, salt, and pepper. Bring to a gentle boil, stirring constantly. Reduce heat and simmer, stirring occasionally, 4 minutes. (This can boil over very quickly if you're not watching it, so be careful! I have done this so many times). Remove from heat, stir in cheese, and heat through. Do not let it boil.

Roasted Veggies
Cut your favorite veggies (I like a combination of broccoli, yellow squash, zucchini, potatoes, onions, carrots, peppers, and tomatoes) into bite sized pieces and layer on a cookie sheet. Drizzle in olive oil. Sprinkle some seasonings (I use Lipton onion soup mix) and parmesan cheese on top. Roast in the oven at 425 for about 30 minutes.

Serve with fettuccine pasta, grilled chicken, and your favorite bread!

Linked here!

4 comments:

Leslie said...

I tried making alfredo sauce from scratch once when I was studying abroad in Florence. Needless to say, it did not turn out well and I haven't attempted again since. But this recipe does seem simple enough, perhaps I'll try it!

L

Carolyn said...

This looks delicious! Everyone who cooks regularly should know how to make Alfredo sauce! Thanks for linking this up at the FBF hop!
~Carolyn

MamaBug said...

I just made this and my middle monkey said it smelled so good, so he tried it! He's never had alfredo sauce, nor has he wanted to.
It was delish! I only made half (didn't have enough cheese) and it coated the noodles nicely...but if you wanted extra to pool or to dredge your bread in, the entire recipe would be necessary.
Thanks for such a good recipe!

The Kicenski's said...

This look so good! My husband and I are working out to P90X every morning and we are also trying to eat healthier. We are trying to stay away from processed foods...and Alfredo is one of our favorite meals...accept we have never had it from scratch! I am printing this out and trying it tonight hopefully!

Thank you so much for sharing!