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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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From Biaggi's Italian Restaurant in Salt Lake City, this scrumptious alfredo sauce is meant to go with another recipe I submitted: Biaggi's Farfalle Alfredo. Ingredients:
1/8 cup butter |
1/2 tablespoon garlic, puree |
1/4 cup yellow onion, finely diced |
2 1/2 cups milk |
1 cup heavy cream |
1 dash ground nutmeg |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
1/8 cup cornstarch |
3 tablespoons water |
3/8 cup fresh-grated parmesan cheese (use a 50/50 blend of parmesan & romano cheese if possible) |
3 tablespoons cups fresh-grated asiago cheese |
Directions:
1. Melt butter in a sauce pan over medium heat; add pureed garlic and diced onions; cook about five minutes until the onions are tender and translucent.
2. Whisk in milk, cream, nutmeg, salt, and pepper; slowly bring the mixture up to a boil stirring frequently to prevent sticking.
3. Dissolve cornstarch in water; mix well so that there are no lumps; slowly add cornstarch mixture just as the sauce comes to a boil and whisk well; allow mixture to come back to a boil.
4. Turn off heat and stir in the cheeses; blend well, even using a small hand blender if possible, for three or more minutes until sauce is very smooth.
5. NOTE: You may use a regular blender if desired, but please be careful with the hot sauce and only puree one to two cups of it at a time ~ Use of blender is not absolutely required.
6. Taste sauce and season as desired; keep warm for immediate use or cool and store in refrigerator until needed.
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