Content

• Advice

Heat until lather. Turn to medium heat and heat the mixture for about 1 minute until lathering but not brown. This mixture of fat and flour is called Roux and can be used as an starting ingredient or as a thickener for many recipes like Gumbo okra soup and other thick soups.

Slowly add the milk. Add the milk to the Roux and stir well. To achieve the smoothness, it is best to pour in little milk and stir until fully fully incorporated into the mixture and repeat. Also adding all the milk at once will cause the mixture to not evenly mix and the sauce to clump up.

Beat until smooth. Once you've added all the milk, use a whisk to lightly beat your eggs and make sure there are no clumps. Stir until all the ingredients in the sauce are evenly combined.

Melt butter with olive oil. Place butter and olive oil in a heavy bottom pan. Heat over over high heat until butter is completely melted, but not smoke or brown.

Add garlic, cream and pepper. Add the minced garlic and skim cream to the pan and stir well. Add pepper (for flavor) and simmer. Remember to stir often.

Add cheese. Add cream cheese, Parmesan cheese and Asiago cheese. Stir until blended and make sure the cheese is completely melted before placing in the pan.

• At this step, you are free to customize the cheese blend to figure out which blend is best for your taste. For example, some chefs prefer to substitute with mozzarella cheese or add a dash of white cheddar for flavor.

Add the wine. Just add a little dry white wine to the sauce and stir well. When the wine is absorbed, taste it. Depending on your favorite taste, you can add wine as you see fit. However, keep in mind that if you add a lot of alcohol, the sauce will be thin and you will need to heat it more to dry it out.

Lower the heat. If the heat is still a bit too high, turn it to a low simmer to let the sauce dry and be sure to stir constantly. Alfredo pasta sauce is relatively thick and easily sticks and burns. Therefore, if you want the finished product to be thick, fatty and delicious without clumping, continuous stirring is essential. When the sauce reaches the desired consistency, bring the pan down and serve it with pasta. This is a serving for 4-6 people.

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Advice

• Do not use black pepper instead of white pepper.
• Add cheese to make cheese sauce.
• If the sauce is lumpy, use a sieve to filter it.
• Do not let the butter burn. White sauce works best when it is cooked at a constant temperature.
• Use twice as much ingredients as needed.
• Keeping warm milk in an easy-to-hold jar or glass will make it easier to pour the milk out.
• Heat the milk in a measuring cup (microwave safe). Then stir the milk into the flour mixture.