People often get confused with Alfredo sauce, it’s an Italian-American sauce which was invented in New York City. The dish was invented by di Lelio at his restaurant Alfredo alla Scrofa in 1914 as a variation of fettuccine al burro. The original Alfredo recipe is referred as Fettuccine Alfredo and it is a pasta recipe made from fettuccine pasta tossed with Parmesan cheese and butter.
Behind this invention was a man named Alfredo Di Lelio who was a chef and was trying to please his pregnant wife, who was having difficulty to keeping the food down. He tried to make a recipe, which is not just subtle and mild but please the taste buds as well. So, He prepared a sauce made from parmesan cheese and butter and poured it over some fettuccine pasta. Later on, the cheesy-buttery sauce was named as Alfredo sauce.
Today, it is one of the classic recipe and served in many restaurants. This rich Alfredo sauce is not just used to make pasta but it is also used over fish, baked potatoes, shrimp and different chicken recipes. With the time, Alfredo has been under many variations too as per the taste and requirement; like Alfredo sauce made from egg yolks to a dairy free version made from cauliflower.
In today’s post, we will also discuss how to make an Alfredo sauce with milk. This recipe is for the people who are health conscious and are always worried about the increasing waist-line. To trim that fat, this guilt-free recipe may help you to enjoy this delectable recipe even if you are trying to shed those extra pounds. In this recipe, we will replace the heavy cream or milk cream with milk however, we will use freshly grate parmesan cheese to intensify the richness and smoothness of this sauce. Serve it with egg noodles or fettuccine.
You need –
- 1 Saucepan
- 2 tablespoon Butter
- 3 cloves of Garlic, minced
- 2 tablespoon Flour
- 2 cup milk (low-fat)
- 1 cup grated Parmesan cheese
- 1 teaspoon Salt or to taste
- 2 tablespoon low fat cream (optional)
- Melt butter in saucepan over medium-low heat and add the minced garlic into it. Once it fragrances add flour.
- Sauté floor for a minutes or so. Make sure flour doesn’t get burnt or change color. Now slowly add milk, make sure it won’t make any lumps in the sauce. Give a small boil in simmer.
- Add cheese and cook it for another 2 minutes. Now at this point of time, add cream (if needed) and season it with salt and turn of the heat.
Tip – Make sure you are continuously whisking it to prevent clumping and lumps. And always make this recipe in a maintained temperature at low-medium heat. You can also use a blender to mix cream, milk flour, cheese and later add it into the saucepan where butter and garlic is cooked. Whatever method seems easier, you can try that.
So, at the end don’t get confused with the name, the recipe we cook using this alfredo sauce is no doubt Italian but the sauce is American origin. Enjoy this less-guilt recipe and please your family and loved ones.