Tuesday, February 22, 2011

White Wine Alfredo Sauce

This is my new favorite Alfredo sauce:

4 TBSP butter
4 TBSP all-purpose flour
1c. heavy cream
1c. chicken broth
1c. Mozzarella cheese, shredded
1/2c. Parmesan and Romano cheese, shredded
3 TBSP Italian flat-leaf parsley, chopped
5 cloves garlic, minced
1/2 tsp. ground nutmeg
1/4c. white wine 
salt and pepper, to taste

1.  In a medium-size sauce pan, melt butter over low heat.

2.  Add flour.  Cook and stir with a whisk until well blended. (2-3 min.)

3.  Add cream and broth.  Stir to blend.
4.  Add remaining ingredients and continue stirring over low heat until cheeses are melted and sauce is a smooth consistency.

*If the sauce starts to get too thick, just thin it back out with a splash of wine or broth.

5.  Toss with pasta and serve warm.
Some people swear by Chardonnay for Alfredo sauces but I used a Sauvignon Blanc for this one and thought it was fabulous - Cheers!
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