Alfredo sauce / Bechamel sauce / white sauce recipe & video

homemade Alfredo sauce.  It’s easy to make in just 15 minutes, full of the best creamy and garlicky flavors, and always ultra comforting and delicious.

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The entire recipe is incredibly easy to make and comes together in just 15 minutes.  And, of course, it tastes a million times better than anything that you can buy in a jar.  Perfect for tossing with pasta, topping grilled chicken, spreading as a white pizza sauce, mixing into lasagna and baked ziti, or whatever else sounds good.

INGREDIENTS

• 2 tablespoon butter

• 4 cloves garlic, pressed or finely-minced

• 2 tablespoon all-purpose flour

• 750 ml milk

• 1/4 -1/2 cup freshly-grated Parmesan cheese

• salt to taste

• 1 tsp oregano

• 1 tsp pepper

• 1 tsp ground nutmeg

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INSTRUCTIONS

1. Sauté garlic. Melt butter in a large saucepan or sauté pan over medium-high heat.  Add garlic and sauté for 1 minute, stirring frequently.  Stir in the flour and sauté for 1 minute more, stirring frequently.

2. Add the milk and cream.  Add in the milk and whisk until evenly combined.

3. Simmer. Continue cooking until the mixture reaches a simmer.  Reduce heat to medium-low and continue cooking for 1-2 minutes, until thickened.  Add in the Parmesan, salt, white pepper and nutmeg, and whisk until the cheese is completely melted and the sauce is smooth.

4. Season. Taste and season with extra salt and/or white pepper, if needed.

5. Serve.  Serve warm and enjoy!

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Batch Amount: This recipe yields enough sauce to toss with a 1-pound (or 500g) package of uncooked pasta, which should be cooked until al dente, drained and then immediately tossed with the sauce.

Storage Instructions: To store this Alfredo sauce, let it cool until it reaches room temperature.  Then transfer to a mason jar or food storage container and refrigerate for up to 3 days.  I do not recommend freezing this sauce.