Not only should everyone have a quick and easy, go-to, weeknight recipe, but it should be something delicious and not something that comes from a can, bag, cup, or liquor store. Don't deny it. It's close to your house and they have occasionally good sales on stale cookies and offbrand colas. But, that is all in the past, today I'm going to show you how to make a weeknight alfredo sauce which has been rumoured to cure everything from marriages to cancer. However, rumours are rumours and if those claims turn out to be false, rest assured you still have a killer sauce that you can drown pasta and rice in for a quick and easy weeknight dinner.
This is the best alfredo sauce in the world! Why am I able to make such a prodigious statement? Because in this unconventional chowfredo™ recipe I fortify the boring traditional cream and butter alfredo with a bechamel base, and amazing flavors like parmesan, garlic, parsley, and lemon juice. Actually those are all of the ingredients. Awkward. But, not only does this method produce a thicker and creamier sauce, it uses less heavy cream and butter, which makes you less heavy and buttery. (shut up it makes sense.)
1. In a medium saucepan, melt butter (all the measurements are at the bottom of the post) over medium heat. Once it's melted, add the crushed garlic, no need for chopping it, and the flour and stir while cooking. Cooking equal parts of butter and flour together is called a roux. It's french. The roux will be the base for our bechamel sauce (that's also french). It's also called white sauce in less cultured societies such as America, or anywhere other than France. Those elitist french. Cook the roux until it turns blond and it smells slightly of toasted almonds.
2. When you've got the roux ready, pour the cold milk into the hot roux all the whilst whisking. Bring this to a boil. Switch to a spatula and stir while scraping the bottom of the pot to make sure the milk doesn't scorch. When it has thickened, add the grated parmesan, parsley, and heavy cream. A squeeze of lemon juice is to also be add, but it's optional. Also season with salt and pepper. Pepper generously. Be prudent when you add the salt because the parmesan is already salty.
|tell me when to stop...oh never...okay, well...when you're here you're like family|
Everyone who's super busy, works, is in college, is now out of college, tired, all of the above, or just hungry, should seriously consider making this right now. If you don't make it tonight, don't be dismayed. You have like four other weeknights to make it. I highly encourage you to give this quick and easy recipe a try. The best thing is, you can now have a really delicious weeknight meal in a fraction of the time it takes to prepare something homemade from scratch, and all without the creamy dreamy guilt.
I really hope y'all give this one a try. If you liked this recipe please don't forget to like, comment, share, and/or but preferably and, subscribe via email. All of it is free, and it lets me know you guys exist and how I can improve. Bon Appetit! And as always,
yields 4 cups
1/4 cup unsalted butter
2 garlic cloves, crushed
1/4 cup all-purpose flour
2 cup milk
1 1/2 cup parmesan, grated
2 tablespoons dried parsley
1 cup heavy cream
salt & pepper to taste
1 teaspoon lemon juice, optional
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