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Serves: 4 cups
8 tablespoons (1 stick) of Butter
1/2 cup of flour
2 cups of milk or milk substitute
2 cups of chicken stock
8 oz (1 block) of cream cheese
1 cup of grated parmesan cheese
Seasonings of choice, I recommend parmesan garlic or Italian flavorings.
In a large saucepan, on medium heat, melt 1 stick (8 tablespoons) of butter. Allow butter to warm stirring regularly until it starts to turn tan.
Add flour to the butter stirring occasionally until it turns brown and has a nutty aroma. This is your roux used to thicken your alfredo sauce.
Add milk to your roux sauce and stir until it thickens.
Add chicken stock and bring to a very light simmer while stirring regularly.
Drop-in your block of cream cheese cut into medium chunks. Melt together and remove from heat.
Add desired seasonings to your alfredo sauce. I recommend parmesan garlic or Italian flavorings.
Tip: Your alfredo sauce should be a thin gravy consistency. If your sauce is too thin, add parmesan cheese. If your sauce is too thick, add milk.
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Use this sauce base in:
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Thanks for this, I’ve never knew how to make Rue, now I know! Can’t wait to try this.
You’re so welcome! Enjoy!