Alfredo Sauce

A deliciously creamy sauce. Fresh parmesan is a must and parmesan reggiano makes it even better! Low-sodium chicken broth ligthens it up a bit and gives a great subtle flavor.
This recipe is the sauce for the blackened chicken alfredo, and is great on top of parmesan chicken cordon bleu, or toss with hot pasta.


 

Measure the fresh parmesan. Set aside.

Measure the low-sodium chicken broth, and heavy cream.

In a medium saucepan over medium heat add the butter, cream, and chicken broth.

Stirring constantly, bring to a boil and immediately reduce the heat to a (1)simmer.

Simmer to reduce the liquid for ten minutes still stirring constantly. Add the parmesan and salt. Stir until parmesan is melted.

Toss with hot pasta or serve as a sauce for chicken.


Problems

Boiled cream - Do not let the cream boil, it tastes terrible. It should gently simmer (small bubbles come up), but should not be at a rapid boil.

Thin cream - As important as it is not to boil the cream, it's just as important to simmer the cream enough to reduce it. If it is not reduced it will be too thin.

Thick sauce - Even if the cream is gently simmered, it can reduce too much. Ten minutes is a good amount of time for it to simmer. Longer than that can thicken the sauce too much. Less than that won't thicken it enough.


Alfredo Sauce

3 T unsalted butter
1 c heavy cream
1 c low sodium chicken broth
1 c fresh parmesan shredded
1/2 t kosher salt
1/4 t fresh ground black pepper (omit if using for blackened chicken alfredo)

Sauce
In a medium saucepan over medium heat add the butter, cream, and chicken broth. Stirring constantly, bring to a boil and immediately reduce the heat to a (1)simmer. Simmer to reduce the liquid for ten minutes still stirring constantly. Add the parmesan and salt. Stir until parmesan is melted.

For pasta: Pour over the hot pasta and stir well. Cover and let sit 5 minutes, it will thicken as it sits. Sitr well again and serve. Use with blackend chicken alfredo.

For a sauce: If using it as a sauce I like to blend it so the parmesan is completely incorporated. It can be made in advance and refrigerated. Heat just before serving. Use with parmesan chicken cordon bleu.

Notes
1. A simmer is a very gentle boil. There should be bubbling lightly.


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