Alfredo Sauce
Source of Recipe
The Rathskeller
Recipe Introduction
This versatile sauce goes well with just about any pasta.
List of Ingredients
2 tablespoons margarine or butter
1/2 cup finely diced onion
3 tablespoons cream cheese
1 tablespoon plus 1 teaspoon flour
1/4 cup water
1 tablespoon dried parsley
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 1/2 cups heavy cream
1 1/2 cups half-and-half
1/2 cup grated Romano cheese
1 tablespoon lemon juice
Recipe
In a heavy saucepan, heat butter over medium-high heat. Add onion and saute
2 minutes until translucent. Add cream cheese, stirring until melted. Whisk
in flour and water until mixture is smooth. Add parsley, salt, pepper and
garlic powder, and stir to combine. Add cream, half-and-half, Romano cheese
and lemon juice. Bring to a boil, reduce to a simmer and cook, stirring
frequently, until cheese is thoroughly melted and liquid is reduced by about
a third. You should have about 3 cups of sauce.
Refrigerate if not using immediately. Reheat gently over medium-low heat.
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