Karen’s Lightened-Up Alfredo Sauce

Ingredients

• 2 tablespoons unsalted butter (organic)
• 1  1/2 teaspoons fresh garlic, minced or finely grated 
• 1  1/2 cups chicken broth, homemade*
• 1  1/4 cup milk, I used 2% (organic)
• 2 tablespoons heavy cream, (organic)
• 2 tablespoon filtered water
• 2 tablespoons corn starch
• 1/4 teaspoon sea salt, or to taste  
• 1/3 cup parmegiano reggiano, finely grated, packed

Instructions

1. Heat the butter in a heavy, one quart pan over low heat.
2. Add garlic and stir for one minute until fragrant, but not colored. Add chicken broth, milk and heavy cream - bring to a boil. Reduce to a simmer and cook, reducing slightly for 3 minutes.
3. In a small bowl combine the water and cornstarch until creamy. Raise heat of sauce to a good simmer - whisk and add the cornstarch slurry, whisking vigorously to combine - sauce will immediately thicken. Cook just one minute.
4. Take off heat. Whisk in salt and parmesan cheese and whisk well.
5. The sauce will thicken a bit more as it cools.
6. I have used the sauce as a base for baked "Pumpkin Stuffed Shells with Lightened -Up Alfredo Sauce." (See recipe.)
7. *use the best quality Chicken Broth preferably homemade. Can use Vegetable Broth.

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This recipe may not be reproduced without the consent of its author, Karen Sheer.