Easy Alfredo Sauce-the Gluten-free version
Happy Tuesday Fellow foodies!
Here is my recipe for Easy Alfredo Sauce. It is so easy, even a kid could do it (with parental supervision-of course)! I want to make note that this recipe is gluten free. Most restaurants and commercial manufacturors make Alfredo sauce with a mix of cream and whole milk in order to make it much les expensive. This is not a bad idea, but the sauce must have an addition of a THICKENING AGENT in order to make it the correct consistancy. The thickening agent typically used is a roux-which is a mixture of butter and flour. This give the sauce it's creamy velvety richness while keeping the cost low. My version uses cream alone, and while it is not healthy by any means, as a once in a blue moon treat, it is really yummy and GLUTEN FREE for someone I love!
Easy-Breezy Alfredo Sauce
2 cups heavy cream
4 oz. (by weight) grater Parmesan cheese
1 Tbs. chicken bouillon
1 Tbs. minced fresh garlic (please oh please don't use the jarred stuff)
dash of white pepper.
Pasta of choice
pre-cooked chicken or shrimp and veggies of choice
In a deep sauce pot, bring the cream to a boil. Add the next four ingredients and whisk with a wire whip until smooth and all of the cheese has been incorporated. Turn the heat to medium and allow the mixture to simmer about 10 to reduce it a bit. Turn off the heat and set aside.
In a second pot, cook the pasta two minutes less than the package recommends. Just before draining the pasta turn the Alfredo sauce to high heat just to get it rolling. Drain the pasta and add to the bubbling sauce along with your meat and veggies of choice.
Turn the sauce to medium and finish cooking the pasta in the sauce for two minutes.(The pasta soaks up the flavorful sauce to finish cooking and the sauce finishes thickening to the right texture.) Garnish with a little black pepper if you like-Serve immediately.
Here is my recipe for Easy Alfredo Sauce. It is so easy, even a kid could do it (with parental supervision-of course)! I want to make note that this recipe is gluten free. Most restaurants and commercial manufacturors make Alfredo sauce with a mix of cream and whole milk in order to make it much les expensive. This is not a bad idea, but the sauce must have an addition of a THICKENING AGENT in order to make it the correct consistancy. The thickening agent typically used is a roux-which is a mixture of butter and flour. This give the sauce it's creamy velvety richness while keeping the cost low. My version uses cream alone, and while it is not healthy by any means, as a once in a blue moon treat, it is really yummy and GLUTEN FREE for someone I love!
Easy-Breezy Alfredo Sauce
2 cups heavy cream
4 oz. (by weight) grater Parmesan cheese
1 Tbs. chicken bouillon
1 Tbs. minced fresh garlic (please oh please don't use the jarred stuff)
dash of white pepper.
Pasta of choice
pre-cooked chicken or shrimp and veggies of choice
In a deep sauce pot, bring the cream to a boil. Add the next four ingredients and whisk with a wire whip until smooth and all of the cheese has been incorporated. Turn the heat to medium and allow the mixture to simmer about 10 to reduce it a bit. Turn off the heat and set aside.
In a second pot, cook the pasta two minutes less than the package recommends. Just before draining the pasta turn the Alfredo sauce to high heat just to get it rolling. Drain the pasta and add to the bubbling sauce along with your meat and veggies of choice.
Turn the sauce to medium and finish cooking the pasta in the sauce for two minutes.(The pasta soaks up the flavorful sauce to finish cooking and the sauce finishes thickening to the right texture.) Garnish with a little black pepper if you like-Serve immediately.
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