what I think
was a perfect Alfredo sauce this evening.
before I forget how I made it, I'm writing it here.
We tend to lose scraps of paper magneted to the fridge.
I should interject - Tony once taught Tyler to make a very delicious Alfredo sauce,
but neither of us can recall exactly what he was taught.
I only can remember that it used egg yolks,
and being as my chickens are of a rather stingy sort,
I need all of my eggs, with yolks intact
for other eating.
This sauce was super easy;
I just turned the burner on low and tended it
while I was making the rest of dinner
(Philly wraps, if you must know, made with planned-over roast. Yum!)
In a small saucepan, I put
1 stick of butter
4 garlic cloves, minced
8 oz cream cheese
When it was melty and mixed, I added 1 c. of cream.
I thought we might need more liquid,
but I felt like things might be getting just a wee bit heavy,
so I added 1/2 c. almond milk, unsweetened, and unflavored, of course.
When that was all whisked nicely together
I added a cup of parmesean/romano blend cheese ~ just the dry stuff in a jar from Aldi.
and a few shakes of red peper flakes.
I let that cook on low until we were ready for it.
The texture, the aroma, the flavor
- all of it -
We ate it on spaghetti squash ~ the four weren't overly thrilled with it.
I thought it was positively scrumptious
and combined all of their leftovers in one bowl
and will eat them tomorrow :-)
(Just so we're clear - it was the squash they weren't fond of. The sauce, they seemed to like very much.)