Ingredients for Brandy Alfredo Sauce
- 1/4 cup (57g) butter
- 1/4 cup (30g) all-purpose flour
- 2 cups (473ml) heavy cream
- 2-3 cloves minced garlic
- 1 small onion
- 1 bay leaf
- 1 whole clove
- 1 1/2 cups (150g) grated Parmesan cheese
- juice of 1/2 lemon
- Salt and freshly ground black pepper, to taste
- 1-2 tablespoons brandy (optional)
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How to Make Brandy Alfredo Sauce
- Melt 1/4 cup (57g) of butter in a medium saucepan over medium-low heat.
- Whisk in 1/4 cup (30g) of all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Add 2-3 cloves of minced garlic to the roux and cook for another minute until fragrant.
- Gradually whisk in 2 cups (473ml) of heavy cream (or half-and-half/whole milk).
- Secure a bay leaf to a small onion with a whole clove using kitchen twine.
- Submerge the onion-bay leaf bundle in the cream sauce and simmer gently for 15-20 minutes. This step infuses the sauce with deeper flavor.
- Remove the onion-bay leaf bundle and bring the sauce to a simmer. Immediately remove from heat.
- Stir in 1 1/2 cups (150g) of grated Parmesan cheese, the juice of 1/2 a lemon, and 1-2 tablespoons of brandy (optional).
- Season generously with salt and freshly ground black pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
4g
Fat
312g
Carbs
4g
