Since the Alfredo sauce will not be strictly a cream sauce (addition of diced sun-dried tomatoes), throw in a couple of tablespoons of diced green or red bell peppers for added color and texture. Alfredo sauce begins with a basic recipe for Béchamel (white sauce); it's the addition of Parmesan cheese that creates Alfredo.
Basic Béchamel Recipe
5 tablespoons all-purpose flour
4 cups hot milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
Add the hot milk to the butter mixture 1 cup at a time; whisk continuously to avoid burning or clumping. When mixture is completely smooth, remove from heat. Season with salt and nutmeg; set aside until ready to use.
Makes 3 cups.
For the Alfredo sauce, once the mixture is smooth, add one cup of grated Parmesan cheese and continue to whisk until smooth; add the salt and nutmeg as directed.
For the Sun-dried Alfredo sauce, after the butter has melted, add 1/4 cup of diced, reconstituted sun-dried tomatoes plus a teaspoon of minced garlic. Once they begin to sizzle in the butter, then continue the rest of the sauce making process. Add in two tablespoons of diced green or red bell peppers, if desired, after the sauce is finished.
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