Magical Alfredo Sauce
Skill Level: Easy
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Chill Time: N/A
Serving Size: 4-6 ounces/120-175 ml
Yield: about 4 cups/950 ml
Ingredients
• 6 tablespoons/90 ml MagicalButter unsalted sweet butter, plus 2 tablespoons/30 ml more, room temperature
• 2 cups/475 ml heavy cream
• ½ cup/120 g grated parmesan cheese
• ½ cup/120 g asiago cheese
• ¼ cup/60 g romano cheese
• 2 tablespoons/30 ml of flour
• 2-4 large cloves garlic, minced
• ½ teaspoon/2½ g white pepper
How To
1. Mix flour and 2 tablespoons/30 ml of softened MagicalButter with a spoon to make a roux; set it aside to thicken the sauce with later.
2. In a medium saucepan on medium-low heat, melt the rest of the MagicalButter for 1 minute.
3. Add the garlic, cream, and white pepper. Bring the mixture to a simmer, stirring constantly with a whisk for about 10 minutes.
4. Add the parmesan cheese. Stirring constantly, simmer the sauce for 2-3 minutes or until it has thickened and become smooth.
5. When the sauce has thickened, add the asiago and romano cheeses. Continue to simmer, stirring constantly with a whisk until smooth.
6. If your sauce is thinner than desired, whisk in the roux from step 1, and continue to simmer for 5-7 minutes. If thicker than desired, add more cream or chicken broth, and stir your Magical Alfredo Sauce to reach the desired consistency.
Chef’s Notes:
You can top your dish with shrimp, crab, or grilled or blackened chicken. For crab alfredo, simply add claw or lump crab meat to the sauce just before serving. Enjoy!
