Playing with the concept that acid cuts fat, I have a fabulous homemade alfredo sauce recipe that my ex-boyfriend used to make for me. The measurements are in parenthesis because they are estimations, as he never really measured anything out and simply adjusted to taste preferences.
Homemade Alfredo Sauce
butter (1/2 stick)
flour (1/4 cup)
heavy cream (quart)
white wine (1/4 cup)
parmesan cheese (shredded, 1/2 cup)
asiago cheese (shredded, 1/4 cup)
Melt 1/2 stick of butter in a small saucepan. Add flour. Stir together until the flour turns into a consistency similar to play-doh. This is the roux. You will use it as a thickening agent.
In a pot, heat up heavy cream over medium/medium high heat. Once it gets pretty hot but not boiling (be careful because it can boil over very quickly and it is awful to clean!), add a generous dose of the roux and stir until incorporated. Add a dash of white wine (pinot grigio or sauvignon blanc work well). The acid in the white wine will cut through the thickness of the sauce. Add parmesan and asiago cheeses and stir until melted.
Adjust how much roux and wine you add to make the sauce the thickness you prefer. More roux will make the sauce thicker. More white wine will make it thinner. You will not ruin the sauce by adding more roux or wine until you achieve your desired consistency. Feel free to add more parmesan and asiago cheese if you want more of their flavor in the sauce. Serve over your favorite pasta. Enjoy with a glass of the white wine you used to make the dish!
There are many ways to make variations. Feel free to try adding some of your favorite proteins and vegetables. Some of my favorites include:
** Add peas, sauteed mushrooms and proscuitto and serve over cheese filled ravioli.
** Add hot sauce and grilled chicken and serve over penne pasta.
** Add grilled shrimp and spinach and serve over linguine.
** Add grilled steak and steak seasoning and serve over fettuccine.