Italian Foods 

Alfredo sauce



Alfredo sauce

Alfredo sauce

Just a few basic ingredients—butter, flour, milk, and nutmeg— make up this rich, creamy sauce. Toss it with your favorite pasta or try layering it in a lasagne.

– Yields about 11/2 cups.
– 11/2 oz. (3 Tbs.) unsalted butter.
– 3 Tbs. unbleached.
– all-purpose flour.
– 13/4 cups whole milk, heated.
– 1/2 tsp. kosher salt.
– 1/8 tsp. freshly ground.
– black pepper.
– S mall pinch of freshly.
– grated nutmeg.


Step 1: In a 2-quart saucepan, melt the butter over medium-low heat. Add the flour and cook, whisking constantly for 2 to 3 minutes.
Step 2: Do not let the mixture brown. Slowly whisk in the hot milk and bring just to a simmer, whisking frequently. Reduce the heat to low and cook, whisking often, until the sauce has thickened to a creamy, gravy-like consistency and no longer tastes of raw flour, 6 to 8 minutes for a single batch, 10 to 12 minutes for a double batch.
Step 3: Remove from the heat and whisk in the salt, pepper, and nutmeg. If not using right away, transfer to a bowl and press a piece of plastic wrap directly on the surface of the sauce to keep a skin from forming.
Step 4: Plan to use the sauce within 30 minutes because it thickens if it’s left to sit for too long. If that should happen, add a little warm milk and whisk well to thin it.

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