How to Make Creamy Alfredo Sauce | Allrecipes.com



How to Make Alfredo Sauce with Cream Cheese

Two Methods:

If you're struggling to make traditional alfredo sauce, add some cream cheese. Using cream cheese is a great way to round out the rich flavor, thicken the sauce, and prevent it from separating. Make a classic alfredo sauce that includes cream cheese, butter, cream, and parmesan. Or try a reduced fat version that uses low-fat, Neufchatel cheese. You can also reduce the heavy cream and use low-fat milk instead. Thicken the sauce with a roux to cut out a lot of the butter.

Ingredients

Classic Alfredo Sauce

  • 6 ounces (170 g) cream cheese
  • 8 tablespoons (113 g) butter
  • 1 quart (946 ml) heavy cream
  • 8 ounces (226 g) grated parmesan cheese
  • 1/2 teaspoon (1 1/2 g) garlic powder

Makes 4 servings

Reduced-Fat Alfredo Sauce

  • 2 tablespoons (28 g) unsalted butter
  • 2 tablespoons (16 g) all-purpose flour
  • 1 1/4 cups (295 ml) low fat milk
  • 2 tablespoons (30 ml) heavy cream
  • 1/4 teaspoon (0.75 g) garlic powder
  • 2 ounces (56 g) Neufchatel cheese, cubed
  • 1/4 cup (25 g) freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste

Makes 4 servings

Steps

Making Classic Alfredo Sauce

  1. Melt the cream cheese and butter.Place 6 ounces (170 g) of cream cheese and 8 tablespoons (113 g) of butter in a medium saucepan. Turn the heat to medium and stir the butter and cream cheese until it melts and becomes smooth.
  2. Whisk in the whipping cream.Slowly pour in 1 quart (946 ml) of heavy cream and increase the heat to medium high. Whisk the sauce until it begins to bubble a little around the edges.
    • Avoid boiling the sauce or the solids in the cream may begin to separate.
  3. Stir in parmesan and garlic powder.Grate 8 ounces (226 g) of parmesan cheese and add it to the sauce. Whisk the sauce well to dissolve any lumps of cheese. Whisk in 1/2 teaspoon (1 1/2 g) of garlic powder.
  4. Taste and use the cream cheese alfredo sauce.Taste the sauce and season it with salt and pepper according to your taste. Toss the sauce with cooked fettuccine, serve it with baked chicken, or dip garlic bread in it.
    • Transfer any leftover sauce to an airtight container. You can refrigerate it for three to four days.

Making Reduced-Fat Alfredo Sauce

  1. Melt the butter and whisk in the flour.Put 2 tablespoons (28 g) of unsalted butter into a medium saucepan. Turn the heat to medium and stir the butter occasionally until it melts. Whisk in 2 tablespoons (16 g) of all-purpose flour until the butter is absorbed.
    • The butter and flour create a roux. The roux is used to thicken the alfredo sauce.
  2. Whisk and cook the roux for one minute.Keep whisking the roux as the mixture cooks and becomes slightly browned. This should take around one minute.
    • The roux should become thick and paste-like once it's finished cooking.
  3. Whisk in the milk for one to two minutes.Continue whisking the roux and slowly pour in 1 1/4 cups (295 ml) of low fat milk. Keep cooking and whisking the mixture for a minute or two. The roux should dissolve in the milk and begin to thicken the mixture into a sauce.
    • If you stop stirring, the sauce could become lumpy.
  4. Stir in the heavy cream and garlic powder.Once the alfredo sauce has a smooth texture, switch to using a spoon to stir the sauce. Stir in 2 tablespoons (30 ml) of heavy cream and 1/4 teaspoon (0.75 g) of garlic powder. Keep stirring the sauce as it cooks over medium heat for one minute. The sauce should keep thickening.
  5. Stir in the Neufchatel and Parmesan.Cut 2 ounces (56 g) of Neufchatel cheese into cubes and grate 1/4 cup (25 g) of Parmesan cheese. Stir the cheeses into the sauce and keep stirring for a minute or two.
  6. Adjust the sauce and use it.Taste the sauce and add salt and pepper according to your taste. The sauce will thicken even more once you've added the cheese. If it becomes too thick, you can stir in more milk. Toss the sauce with cooked pasta noodles, stir it into sauteed mushrooms, or use it as a sauce for pizza.
    • Transfer any leftover sauce to an airtight container. You can refrigerate it for three to four days.





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Date: 06.01.2019, 05:43 / Views: 82162