Mikel’s Alfredo Sauce

  • 3 medium Onions
  • 4 cloves Garlic (roasted)
  • .75 cup white wine
  • 2 cups chicken stock (or vegetable stock)
  • 4 cups heavy cream
  • .25 pound butter
  • 1 cup grated Parmesan Cheese (or Reggiano)

Make the ROUX FIRST

  • 1 cup flour
  • .25 pound butter (1 Stick)
You don't want your roux to be to dark. It should look khaki.
The roux has to be cooler than your sauce to work, that's why it is first.
  1. Melt butter.
  2. Mix with Flour
  3. Over medium heat for about 10-15 minutes.
  4. Remove from heat.

Alfredo recipe

  1. Sautee chopped onions and roasted garlic in a large sauce pot. (the more color the more flavor).
  2. de glace pan with white wine, make sure pan is hot.
  3. Once wine has cooked down to about a quarter cup then add chicken stock, or vegetable stock will work.
  4. once you have the liquid boiling then add your heavy cream.
  5. You want to let the heavy cream reduce so it naturally gets thicker. You know its ready when you stick a metal spoon in the liquid and it has a thin layer when you pull it out.
  6. At this point you add about a .25 pounds (1 stick) or so of butter. .5 pounds is too, much for sure.
  7. Let the butter melt completely, then add your cheese.
  8. Then let the liquid come to a low boil.
  9. Now you will add your roux. (should only need a 1/4 cup of roux)
  10. Again let your liquid come back to a low boil and you will see it getting thicker.( the more roux you have the thicker it will be.)
  11. Now season with salt and pepper to taste,and you should be good to go.
ENJOY

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