Creamy Alfredo Sauce

A recipe from Georgia Department of Education School Nutrition

Rich, creamy, and full of unbeatable flavor! This scratch‑made favorite is perfect over pasta and great with chicken or broccoli.

Using the food processor, mince garlic cloves.
Set steam-jacketed kettle or tilt skillet to medium-low heat.
Melt the butter completely. Add the minced garlic and sauté for 2-3 minutes until fragrant but not browned.
Whisk in the flour. Stir constantly for 5 minutes to cook out the "raw flour" taste.

This step creates a pale, smooth roux to thicken the sauce.

Pour about 1 quart of the cold milk into the hot roux. Whisk constantly until it forms a very thick, smooth paste with no lumps.
Slowly pour in the remaining cold milk while whisking continuously to maintain a smooth texture.
Bring to a gentle simmer, whisking occasionally. Once the sauce thickens enough to coat a spoon, stir in the Italian blend and Parmesan cheese.

Cook to 165°F or higher for 15 seconds.

Hold at 135°F or above.

If the sauce thickens too much during holding, whisk in a splash of hot water to loosen.

Process #2 (Same Day)

181

3 ounces