Monday, November 7, 2011

Meg's Kitchen - Alfredo Sauce

One of my life goals is to write a cookbook. I decided this about two years ago. I absolutely love to cook. Before I became a wife, opened an Etsy shop, or thought the gym was important, I use to watch Food Network constantly. I often feel that Rachael Ray single handedly taught me how to cook. Now that I've learned basic skills and what tastes good together I cook all the time, sometimes with recipes and most of the time without. And when I first started this blog I thought it could also be an outlet to practice writing and sharing my recipes. So here goes:

Meg's Parmesan Alfredo Sauce

1 tbsp unsalted butter
1 tbsp extra virgin olive oil
2 tbsp flour
1 1/2 cup milk (I used skim, use cream or whole milk for a richer sauce)
1/2 cup parmesan cheese

Tools: small sauce pan, whisk, microplane or grater

The first part of this sauce is making a simple roux, a thickening agent. Did you know you can make a bunch of roux ahead of time? Save it in the fridge and add as needed later. This is especially useful for thanksgiving gravy. No matter how much you make it's always equal parts fat and flour.

Warm pan on medium low, melt butter and olive oil together. When it's all combined sprinkle in the flour, whisking constantly. After the flour is incorporated let it hang out for 3 minutes, it will make little bubbles all over. This is where you would stop and refrigerate your roux if you making a bunch.

Next pour in the milk slowly while constantly whisking. Keep whisking for about two minutes making sure the roux mixes into the milk and doesn't stick to the bottom of the pan.
Add your seasoning, a pinch of nutmeg, pepper to taste, I like enough to see it throughout the sauce, and a good pinch of salt. Keeping the pan on medium to medium low just let the sauce hang out. It shouldn't be bubbling, just simmering slightly. Let it do it's thing for 10-15 minutes.
Last add Parmesan cheese and whisk. If its not quite thick enough a little more time will do the trick. If its too thick add a little bit of cooking water from you pasta, or more milk. Taste before serving to check salt and enjoy!
So how did I do? Is this easy to follow? Maybe I should make videos? If you try it please come back and tell me what you think!


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