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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Alfredo Sauce Recipe

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This recipe for Alfredo Sauce is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Tbl Kosher salt
1/2 stick unsalted butter (4 Tbl)
2 cups heavy cream
2 tsp freshly squeezed lemon juice
4 oz finely grated Parmigiano-Reggiano (about 1 cup)*
Freshly ground black pepper, to taste
1 scant pinch freshly grated nutmeg, or to taste

Directions:
Directions:
1. Place the butter, cream and lemon juice in a large saute pan over med heat; bring to a simmer.
2. Cook for 2 to 3 minutes, then whisk in the cheese a little at a time.
3 Remove from the heat, and season to taste with salt, pepper and nutmeg.

Make it Light:
Reduce the butter to 2 tablespoons, and substitue low-fat half-and-half for the heavy cream. Melt the butter ina large saute pan. Add 2 tablespoons all-purpose flour, and whisk to make a paste; cook for 30 to 40 seconds, but do not allow the flour to brown. Whisk in the half-and-half, and bring to a simmer. Whish in the cheese, a little at a tine, then remove from the heat and season as directed in the recipe above.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
* Be sure to use freshly grated, real Parmigiano-Reggiano!

Half & Half will seperate when boiled.
Add 1 Tbl Cornstarch & 1 oz of Water

 

 

 

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