My take on classic Alfredo sauce

It annoys me to no end when food blogs force you to scroll past nine paragraphs of drivel before allowing you to see the only thing you want to see: THE RECIPE. I vow to never do this to you.


Linda’s Alfredo Sauce

  • 2 T unsalted butter (I use European style Plugra)
  • 1.5 T flour
  • 1 C whole milk
  • 2 cloves roasted or oil-pickled garlic, minced (use fresh for a stronger bite)
  • 1/2 t salt (Himalayan pink)
  • 1/4 t white or pink pepper
  • 1/4 – 1/3 C freshly grated Parmigiano-Reggiano
  • 1 egg yolk

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