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Low-Fat Alfredo Sauce

June 11th, 2009

pasta_alfredoKaya asked if I had a recipe for Alfredo sauce, and I do, but I’ve only ever tried it once.

I completely screwed it up.  My only consolation is it was long before I started teaching myself how to cook.

Here’s what happened.  You ready for this?  It calls for 3 large garlic cloves.  Back then, I was with my ex-asshole and he only ever used dried spices.  Nothing fresh.  Ever.  As an aside: If you’re wondering why, it’s because he learned how to cook in jail.  They don’t get to have produce in their cells. So we never had anything fresh in the house.

I tried to substitute garlic powder for the garlic cloves but had absolutely no idea how much garlic powder I would need to make it taste right.  And I put entirely too much in.

The girl who was visiting us at the time swore it was the best Alfredo sauce she’d ever tasted.  My ex and I were damn near yakking.  We tried to tell her it was okay if she didn’t like it.  She swore she did, though.

I’m pretty sure it’s got nothing to do with the recipe.  But I’ll never get the chance to find out because M just noticed it was low-fat and rambled on about how low-fat Alfredo sauce would suck.  So if there are any brave souls out there… Lol.

2 Tablesoons margarine
3 Large garlic cloves, peeled and finely chopped
2 Tablespoons flour
1 12 oz. can evaporated skim milk
1 Teaspoon dried basil
1 Teaspoon oregano
1/2 Cup Parmesan cheese

Melt margarine in saucepan.  Add garlic and cook for one minute.   Add flour and cook for one minute.  Stir in milk and blend well.  Bring to a boil, stirring constantly.  Cook for four to five minutes or until sauce boils and thickens while stirring.  Add basil, oregano and parmesan cheese.  Whisk till smooth.

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