Frank's Recipes
Free Recipes Archive




Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Light Alfredo Sauce


1 cup skim milk
1 tablespoon flour
3 cloves garlic, minced
1/4 small onion, finely chopped
1 tablespoon butter or margerine
8 oz. sour cream (regular or light...non-fat doesn't work well here)
1/4 cup grated parmesan cheese (or to taste)
2 tablespoon dried herbs (as above)

Heat butter in heavy sauce pan over medium-low heat. Sautée onion and garlic until onion is translucent. Add flour and stir constantly for 20-30 seconds. Slowly add skim milk. Wisk if lumps develop. Reduce heat so it doesn't simmer. Add herbs. Slowly at cheese. When cheese is melted, simmer for a few seconds to thicken then remove from heat. When sauce has slightly cooled, stir in sour cream. (if you do use the non-fat, I suggest letting it get almost to room temperature before adding. It breakes up easier than the regular sour cream. Also, the strained yogurt would probably hold up well.) Toss with your favorite pasta.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.