Sunday, September 21, 2008

Alfredo sauce

1-2 cloves of garlic (minced)
1 pint of heavy whipping cream
2 cups of milk
2T flour
shredded parmesean cheese (or mixture of cheeses)

Melt enough butter to coat the bottom of a medium sized saucepan. Add the minced garlic, sauté until fragrant (don't let them burn!). If you like garlic, add a few cloves, if not, then maybe just one. Add the heavy whipping cream and the milk. Let them warm up. Stir in the flour. Keep stirring it. Keep stirring it. Don't let it settle at the bottom. Keep stirring it.

OK, I know some people start out with an actual roux for this (mixing the butter and the garlic) and I've tried that and it just makes this really lumpy. For some reason, adding the flour after the dairy has worked for me. I went through a thousand batches of inedible alfredo before I finally got it (this was back in Massachusetts when I had nothing better to do than cook anyway).

When it gets frothy (it will get frothy on the heat) move it and dump in some of the cheese and stir it back in, putting it back on the heat again to get it bubbling, then off the heat when it gets too bubly). I use this four cheese blend (in the little plastic containers near the deli) that is delish. I use most of the cheese in the container when I make alfredo.

Serve this over anything. Toast, even. It is soooo good (but not really good for you). Liz will eat it better if it's on the ring shaped pastas or medium shells than on long noodles.

Alternates: add some chunks of ham to make it carbonara; mix it up with some spaghetti sauce for a creamy, zingy sauce.

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