Creamy Alfredo Sauce
Author: Sugar n' Spice Gals
- 1 cup heavy cream
- 7 cups milk
- 1 tablespoon all-natural, low-sodium chicken base
- 2 teaspoons salt
- 1 teaspoon Italian seasoning
- ΒΌ teaspoon black pepper
- ¼ c. butter
- ¼ c. white flour
- 2 tsp minced garlic
- ¾ cup grated Parmesan cheese
- 2 teaspoons lemon zest
- ¼ cup lemon juice
- Use a large pot to prep the Creamy Alfredo sauce
- In pot combine cream, milk, chicken base, Italian seasoning, black pepper, and salt
- Stir and heat to a simmer over medium heat (stir to keep bottom from burning)
- Once it is simmering, remove from heat and set aside
- In another medium large pot melt the butter and then cook the minced garlic over medium/low heat for a couple minutes
- Then stir in flour to create a roux (flour and fat mixed together to thicken sauces)
- Cook for a couple minutes while stirring to cook out raw flour taste
- Slowly add the milk mixture to the roux, while whisking to prevent lumps
- Whisk until all the lumps are out of the cream sauce
- Bring to a simmer
- Allow to simmer uncovered for 5-10 minutes, whisking occasionally to prevent burning on bottom
- Once cream sauce is thickened to desired consistency stir in Parmesan cheese, lemon zest, and lemon juice
Recipe by Sugar n' Spice Gals at https://sugar-n-spicegals.com/roasted-red-pepper-lasagna-w-creamy-alfredo-sauce/
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