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!