Even though it was a beautiful, sunny, 70-degree, perfect day here in the Pacific Northwest, tonight I needed some comfort food. Oh, its been a few months for the record books, and its all coming to one big stressful peak in the next week. FUN! So I wanted something that I wanted, just because I wanted it. A good spaghetti sauce takes too long, so I went for some simple fettuccine alfredo. I don’t know how “traditional” this particular version is, or how correct I am technically with the name, but it works for me and that’s all that matters.
In my very humble opinion, you only need 5 ingredients for a good white sauce.
3. Dairy (Heavy Cream &/or Half and half)
4. Cheese (Parmigiano Reggiano please!)
Put a pot of water on to boil, then start the sauce by melting 1/2 a stick of butter in a large pan over medium-low heat. Add about 1 Tbsp of garlic.
And a half-pint of half & half.
Meet my 5th child. This is my kitchen baby. I love it more than any other appliance I could ever own. Ever. It makes so much about cooking and baking SO much easier. It also came with a whole box of other goodies for it. The cheese grater is in a close tie with the mixer bowl + dough hook for my real favorite though. This cheese grater has saved me SO much time in the kitchen. So much.
Add in some salt. Use caution when salting pre-cheesing. The cheese adds a lot of salty goodness to the sauce!
Let the sauce cook, stirring frequently, over medium-low heat until it starts bubbling. Add in the cheese slowly, about 2-3 cups, stirring frequently.
The keys to a good white sauce are low heat, slow cooking, lots of stirring, and GOOD cheese. After the sauce, still over medium-low heat, starts to bubble and thicken after the addition of the cheese Take a piece of the cooked broccoli, and then dunk it in the sauce.
When the sauce clings to the broccoli, its done! If its not quite there yet, keep it on a low low LOW simmer, and cook it down a bit. There’s always the option to add more cheese too! You can’t go too wrong with Reggiano.
Or quite possibly in here.
- 6 tablespoons butter, salted
- 2 cloves fresh garlic, thinly sliced
- 1 pint heavy cream
- 2-3 cups parmigiano reggiano
- salt to taste
- Melt butter over medium-low heat. Add garlic and cook for about 30 seconds, or until fragrant. Add heavy cream. Keep heat on medium-low, stirring frequently, until lightly bubbling.
- Slowly add cheese while stirring. Turn heat down a bit and continue to cook until desired thickness is reached.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 795 Total Fat: 68g Saturated Fat: 41g Trans Fat: 2g Unsaturated Fat: 20g Cholesterol: 206mg Sodium: 2016mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 31g