Alfredo Sauce

Name: Alfredo Sauce
Yield: 4 cups / 1 L sauce
Ingredients: 3 tbsp (45 mL) Canadian butter; 3 tbsp (45 mL) all-purpose flour; 3 cups (750 mL) Canadian milk; 1/2 cup (125 mL) Canadian 35 % cream or Milk; 1 tsp (5 mL) salt; 1/2 tsp (2 mL) pepper; 1/4 tsp (1 mL) ground nutmeg; 1/4 tsp (1 mL) cayenne pepper; 4 oz (125 g) Canadian Cream cheese diced; 1 cup (250 mL) grated Canadian Parmesan cheese

This recipe is taken from the 1991 Milk Calendar. This is the Alfredo Sauce recipe.

Prep: 5 min
Cooking: 15 min

Yields 4 cups / 1 L sauce

Ingredients

3 tbsp (45 mL) Canadian butter
3 tbsp (45 mL) all-purpose flour
3 cups (750 mL) Canadian milk
1/2 cup (125 mL) Canadian 35 % cream or Milk
1 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
1/4 tsp (1 mL) ground nutmeg
1/4 tsp (1 mL) cayenne pepper
4 oz (125 g) Canadian Cream cheese diced
1 cup (250 mL) grated Canadian Parmesan cheese

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Preparation

Melt butter in a large saucepan. Whisk in flour and cook 2 to 3 min but do not brown. Whisk in milk and cream. Bring to a boil. Reduce heat and simmer gently 5 min. Sauce should be smooth and creamy.

Add salt, pepper, nutmeg, cayenne and Canadian Cream cheese. Cook 2 to 3 min until cheese melts.

Stir in Canadian Parmesan cheese. Taste and adjust seasoning if necessary. Combine sauce with 3/4 lb/ 340 g fettucine, cooked.