I'm sparked to write this as a friend and I were having dinner and the only time they had seen Alfredo sauce was from a jar and I thought this was probably common with a lot of people. Even when I was growing up, the big thing then was powdered Alfredo in a packet, (I think they still make this) that you would mix with milk and heat on the stove but the big question is, 'where does it actually come from before the jar or packet and how would it taste if I made it fresh?'

Well, here's the answer for you and it's wonderful made fresh and in one saucepan as well. Alfredo is a simple cheese sauce, that's it. Sounds good so far!

So here's a recipe that will treat you well and can be used with pasta, seafood, vegetables or chicken. I would suggest not freezing the sauce, not that you can't but it runs the risk of “breaking” or separating when re-heating. You can however store extra in the fridge for a day if you're planning a different Alfredo dish the next day or would just like another helping of it for lunch time. Just toss it with your fresh pasta on the stove for a few minutes and heaven again tempting your taste buds.

What you will need for 4 servings:

Medium saucepan and wooden spoon

1 large tablespoon of salted butter and 1 large tablespoon of flour. Make your light roux by browning the butter and flour in your saucepan, mixture will stick together, this will be what thickens your sauce. Remember, this is a great stock thickener for cream soups also.

2 cups of milk

½ cup of freshly grated Parmesan cheese

This is actually the basic sauce but to this we add:

6 cloves of minced or roasted garlic, you know I love the sweetness of roasted garlic but many of you have minced garlic in a jar that keeps well in the fridge and that works well too. Use about a heaping tablespoon of it and more or less depending on your taste buds and garlic is so good for you too. You can also add some caramelized onions as well....yummy.

A small handful of fresh chopped parsley.

Add 1 ½ cups of milk to your roux and cook over medium heat stirring and whisking as mixture heats for a smooth consistency. Mix in Parmesan and garlic. Continue to heat until mixture thickens. This is your last step, as the Alfredo will continue to thicken as it heats so if you find it gets too thick, add a bit more milk.

Your pasta, seafood, chicken or vegetables should be ready for the sauce. Simply ladle Alfredo over your main ingredients or to fully coat, toss ingredients lightly together and spoon onto your serving dish. Garnish with fresh parsley, fresh cracked black or red pepper and a pinch of fresh Parmesan.

Well, there you have it, Bon Appetite and as always have a blessed and wonderful week!
Sue