A versatile sauce you’ll make again and again. Light on calories ~ big on flavor!
The recipe uses Homemade Chicken Broth, yet use Vegetable Broth for Vegetarian.
- 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
Heat the butter in a heavy, one quart pan over low heat.
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.
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.
Take off heat. Whisk in salt and parmesan cheese and whisk well.
The sauce will thicken a bit more as it cools.
I have used the sauce as a base for baked “Pumpkin Stuffed Shells with Lightened -Up Alfredo Sauce.” (See recipe.)
*use the best quality Chicken Broth preferably homemade. Can use Vegetable Broth.
See BLOG for many more photos and information.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Makes about 2 1/2 cups sauce.