Alfredo Sauce Base
With so many uses for Alfredo sauce across your menu, a dedicated base can help keep your prep time to a minimum. This rich and creamy recipe provides a fast and flavorful foundation for soups, seafood, pasta, and more.
Ingredients:
- Sunglow butter blend, Split into 1/4ths - 1 lb.
- Garlic, fresh chopped - 1 Cup
- Milk, whole - 1.5 gallon
- Classic Gourmet Cream soup base - 1 bag
- White pepper, ground - 3 tsp.
- Salt, kosher - 2 tsp.
- Parmesan cheese, grated - 1 lb.
Preparation:
- Heat the pot and place 4 oz. SunGlow to melt.
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Add the garlic to the pot, and cook on medium heat for 2-3 minutes.
- Please DO NOT BROWN THE GARLIC!
- Add the milk to the pot and bring to a boil.
- Add the cream soup base powder to the milk and whisk until the contents in the pot are well combined, cook for 3-4 minutes.
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Add the white pepper, salt, and incorporate well.
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Finish the sauce with the remaining SunGlow and slowly whisk to incorporate until all of the Sunglow has blended into the alfredo sauce.
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Pour completed sauce into a clean container, cover, and allow to cool before storing. Hold in the refrigerator until needed.
Suggested Uses: This sauce can be used as-is in pasta with fresh herbs added, it can be used in spinach artichoke dip, you can take the cheese out it and use it as a basic white sauce for gravy, add basil pesto or sundried tomato pesto and you now have a dipping sauce, sauce for a center of the plate entree, or it can be used as what the name says – a cream soup base.
