Karen’s Lightened-Up Alfredo Sauce
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.
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.
This recipe may not be reproduced without the consent of its author, Karen Sheer.