Recipes / Category: Sauces & Toppings

Magical Alfredo Sauce

  • 6 tablespoons/90 ml MagicalButter unsalted sweet butter, plus 2 tablespoons/30 ml more, room temperature
  • 2 cups/475 ml heavy cream
  • ½ cup/120 g grated parmesan cheese
  • ½ cup/120 g asiago cheese
  • ¼ cup/60 g romano cheese
  • 2 tablespoons/30 ml of flour
  • 2-4 large cloves garlic, minced  
  • ½ teaspoon/2½ g white pepper
Magical Butter MB2 Machine
How To
  1. Mix flour and 2 tablespoons/30 ml of softened butter with a spoon to make a roux; set it aside to thicken the sauce with later.
  2. In a medium saucepan on medium-low heat, melt the rest of the butter for 1 minute.
  3. Add the garlic, cream, and white pepper. Bring the mixture to a simmer, stirring constantly with a whisk for about 10 minutes.
  4. Add the parmesan cheese. Stirring constantly, simmer the sauce for 2-3 minutes or until it has thickened and become smooth.
  5. When the sauce has thickened, add the asiago and romano cheeses. Continue to simmer, stirring constantly with a whisk until smooth.
  6. If your sauce is thinner than desired, whisk in the roux from step 1, and continue to simmer for 5-7 minutes. If thicker than desired, add more cream or chicken broth, and stir your Magical Alfredo Sauce to reach the desired consistency.

Chef’s Notes:
You can top your dish with shrimp, crab, or grilled or blackened chicken. For crab alfredo, simply add claw or lump crab meat to the sauce just before serving. Enjoy!