Monday, January 27, 2014

Fat Boy's Easy Alfredo Sauce

Many, many years ago, a good friend of mine told me that my Alfredo sauce is what turned him into a fat boy. Luckily, he didn't hate me for it. And now, even though he tells me he still makes it, he's no longer a fat boy. Now he's a svelte boy. It is, however, part of his low carb diet repertoire. While he likes to drizzle its cheesy goodness it over roasted cauliflower, it's a wonderful thing over pasta, gnocchi, vegetables and is dandy with some seafood like shrimp or scallops added at the last moment, or some spinach. My Alfredo sauce is low carb, gluten free and lacto vegetarian, and will make just about everyone at the table happy.

This is so easy to make that even a non-cook can do it and ditch the glop in the jar. The only stipulation is that you choose top notch ingredients. If all you have on hand is parmesan cheese in the familiar green can, please don't even consider making this until you can pick up some real Parmesan Reggiano. And grate it yourself. There aren't a lot of ingredients in this sauce, so each one has to speak well for itself.

Fat Boy's Easy Alfredo Sauce

Fat Boy's Easy Alfredo Sauce

Makes a scant cup, about 4 servings

1 garlic clove, minced
pinch of cayenne pepper
pinch of fresh grated nutmeg
big pinch of salt
2T unsalted butter
1 cup heavy cream, not ultra pasteurized
1/4 cup dry white wine or white vermouth
1 scant cup freshly grated Parmesan Reggiano
1/4 cup minced fresh parsley
(handful of peeled raw shrimp, optional)
extra Parmesan to pass at the table

1. In a medium to large, broad saucepan, add the garlic, cayenne, nutmeg, salt, butter, heavy cream and wine, and bring to a low boil, whisking, to keep it from boiling over. Use a saucepan bigger than you think you need. Cook the cream mixture until it is reduced to roughly half.

2. Gradually add the the Parmesan, about 1/3 at a time, whisking the sauce smooth before adding the next portion. Keep the mixture at a low simmer. If you are adding shrimp, add it now, and stir until they become pink and opaque. Stir in the parsley and serve.

Note: This Alfredo Sauce will thicken as it stands and cools, but heating and / or a splash of white wine will bring it back to sauce consistency.

No comments:

Post a Comment