| 12 cup (1 stick) butter | | 1 x 8 oz package cream cheese (Room Temperature Best) | | 2 tbl flour | | 2 cup Whole milk (Cream or Half and Half) | | 1/2 cup parmasan cheese | | Salt and pepper to taste | | Lower Fat recipe: | | 1 stk butter (margerine just doesn't work good) | | 1 x 8 oz package or lowfat cream cheese of Nefuchatel cheese | | 2 cup 1% or skim milk | | 4 tbl flour | | 1/2 x pamesean cheese' | | salt and pepper. |
| | Melt butter over a low heat (do not burn of the sauce will be nutty flavor). With a wisk, mix in the cream cheese and wisk until compeletly combined. (At first it will seem like it won't combine, but keep stiring until you do). Once you have the butter and cream cheese mixed, pour in the milk (Cream or Half and Half) the flour and continue to wisk. Once the mixture heats up and the cream cheese mixture and milk have combined into a smooth cream, add salt , peper and parmasian cheese and stir until combined. Let sit for a few minutes to thicken. | | I have used this as a base for seafood, grilled chicken , or vegetable alfredo . Just mix your favorites. | | This is the easiest alfredo sauce I have ever made. Caution: This is a very rich sauce so a little goes a long way. I have also worked a lighter version, which follows. | | In the quest for a lower fat recipe I have found the following to work: | | Follow the directions above. This will be a slightly thinner sauce, but will thicken upon standing. |
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