How To Make Gluten-Free Alfredo Sauce
This recipe will allow you to make a gluten-free version of the classic Alfredo sauce. It omits heavy cream and uses low-fat milk and parmesan instead.
- 1cupchicken stock,or vegetable stock
- 1tbspolive oil
- 4cloves garlic,pressed or minced
- 1cuplow-fat milk
- ¾cupParmesan cheese,freshly-grated
- ¼tspblack pepper
- fresh parsley,chopped, optional topping
In a small bowl, whisk together stock and cornstarch until the cornstarch is dissolved. Set aside.
Heat olive oil in a medium saute pan over medium-high heat. Add garlic and saute for 1 minute, stirring occasionally, until fragrant.
Pour in the stock-and-cornstarch slurry, and whisk until smooth. Whisk in milk, and bring the mixture to a simmer.
Let cook for 1 to 2 more minutes, until thickened. Then stir in Parmesan cheese, salt and pepper until the cheese is melted. Season with additional salt and pepper if necessary.
Remove from heat and use immediately.
- Calories: 2147.23kcal
- Fat: 119.25g
- Saturated Fat: 56.28g
- Monounsaturated Fat: 50.83g
- Polyunsaturated Fat: 6.76g
- Carbohydrates: 127.46g
- Fiber: 2.16g
- Sugar: 43.88g
- Protein: 138.09g
- Cholesterol: 238.10mg
- Sodium: 4983.64mg
- Calcium: 4168.03mg
- Potassium: 2037.90mg
- Iron: 5.89mg
- Vitamin A: 1005.74µg
- Vitamin C: 32.13mg
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