Saturday, January 31, 2009

Alfredo Sauce from scratch, no cream!

Who has cream in the house, really. I never do. I was on the hunt for an alfredo recipe that just used milk and I finally found one here. I souped it up a bit and added a tablespoon of garlic powder, a half cup or more of parmesean cheese, and a handful of monterrey jack cheese. We had it over chicken the first time, and over shrimp the other night. YUM-O. It serves 4, if it's your main dish.

2 tablespoons stick margarine
3 tablespoons all-purpose flour
2 tablespoons butter-flavored granules* (butter buds)
3 teaspoons reduced-sodium chicken bouillon granules
1 1/2 cups boiling water
1 cup fat-free milk
pepper to taste

In a saucepan, melt margarine. Stir in flour, butter-flavored granules and bouillon until blended. Gradually add water and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Season with pepper.

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