Preparation Time: 25 minutes – Makes about 1.5 cup or 4 servings
Recipe Adapted for Induction Cooking
CLASSIC or LIGHT ALFREDO SAUCE*
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1.5 cups milk or cream*
¼ teaspoon onion powder
¼ teaspoon white pepper
¼ teaspoon fresh grated nutmeg
1 tablespoon Chardonnay wine or other dry white wine
½ cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano, #1 grater cone
½ teaspoon crushed anise seed
Prepare a roux: In the Stir Fry Skillet or the 1.5 quart Saucier over medium heat 270°F (132°C), melt the butter until slightly separated; simmer 1 to 2 minutes. Do not allow the butter to burn or turn brown in color. Stir in a little bit of flour at a time and cook, stirring occasionally. The roux is cooked through when it is light blond in color and has a slight aroma of baked cookies, 10 to 15 minutes.
Prepare the white sauce: Béchamel is a creamy white sauce prepared by incorporating a roux into simmering milk or cream and seasoned with nutmeg, onion or onion powder, white pepper, anise seed, stirred or whisked until the sauce thickens. Add the half-and-half or milk. Stir or whisk to combine until steam appears on the surface. Do not simmer or boil. Add the onion powder, white pepper, nutmeg and wine and stir in the cheese, a little at a time. Cook, stirring, until the sauce thickens, 15 to 20 minutes. Stir in the anise seeds, if using.
Serve sparingly to enhance the flavors of appetizers, vegetables, entrees and pasta.
*CLASSIC ALFREDO SAUCE WITH PER TABLESPOON Made with Heavy Cream, Cream or Half-n-Half: 84 Calories; 6g Fat (65% calories from fat); 4.5g Protein; 2.7g Carbohydrates; 18mg Cholesterol; 159mg Sodium
*LIGHT ALFREDO SAUCE WITH LOW FAT MILK PER TABLESPOON Made with whole milk or low-fat milk: 63 Calories; 3.3g Fat (49% calories from fat); 4.8g Protein; 3g Carbohydrates; 9mg Cholesterol; 159mg Sodium