Elevated Alfredo Sauce
If you go into nearly any Italian restaurant, you’ll find at least one Alfredo dish. The creamy, cheesy with a hint of garlic, tastes simply divine. People think it’s hard to make Alfredo at home. We have a secret. It’s not! And it’s most certainly better than bland, unremarkable, jarred options. Having knowledge of Alfredo expands your recipe options. It’s not just for pasta, folks! Pour some over broccoli or cauliflower, use it as pizza sauce, make a soup creamier, mix it into your rice as part of a casserole, and try it on loaded baked potatoes. You really cannot go wrong with this sauce but for one thing. Making gloopy Alfredo is scandalous. You may need to tinker a bit to see if you can get this smooth.
Ingredients
- White or rose wine
- ½ cup butter
- ¼ cup shallots
- 4 basil leaves chiffonade cut
- 3 tablespoons freshly minced garlic
- 1 ½ cups heavy cream (no skimping)
- ½ teaspoon Italian Seasoning
- 2 cups Parmesan Reggiano (freshly grated.)
Elevation ideas for ingredients;
- White balsamic to cut through this sauce’s richness.
- Fresh herbs minced: Thyme (oregano, chervil, parsley, etc. If you are going to use these, add them at the same time as the shallots to open their aroma.)
- Replace regular pepper with white pepper
- Replace table salt with sea salt (kosher salt, or pink salt)
Instructions
- Place one small tab of butter in your skillet.
- Gently saute the fresh herbs
- De-glaze the pan with some wine (note: never use store-bought “cooking” wine)
- Melt the rest of the butter
- Whisk in the Italian seasoning
- Add the cream mixing it so the butter and cream incorporate
- Pour ¼ cup of cheese into the skillet, and stir until it’s mixed in smoothly.
- Follow with the next ¼ cups of cheese.
- Turn it down and it’s ready to serve.
Notes
do not leave the Alfredo on the heat without monitoring. It’s prone to burning.