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Alfredo Sauce LowCarb-10.8/tot 1 stick butter 1 cup cream, heavy 3/4 cup Parmesan; grated, the real cheese 1 large egg yolk 1 dash salt; to taste 1 clove garlic; or to taste Melt the butter in a small sauce pan. Add the heavy cream and mix. Don't let the sauce get too hot. Add the cheese and stir to melt. When fully melted, add the egg yolk and whisk till thickened. (There were plenty of posts about tempering the yolk, but I've always been successful with my Alfredo just dumping the yolk in and whisking it right away.) Add salt and garlic to taste (typically 1 clove garlic). I was lazy last night and used garlic salt, still tasted good. This sauce is just delicious, over pasta, broccoli, shrimp, or dipped with a low carb bread or biscuit. I made an Alfredo sauce to go with the low carb pasta (I used proslim, it was what I had on hand). It was really good and really easy. Even my daughter ate the pasta and said it was good. There was a slight unusual taste from the low carb, but it worked well with the taste of the alfredo. For those who don't know how to make homemade alfredo, which is 10 times better than the stuff in a jar, this is the recipe I use. Nutrition (entire recipe): water=179.6 g; calories=2046; protein=40.03 g; total fat=208.4 g; carbohydrate=10.86 g; dietary fiber=0.06 g; ash=9.48 g; calcium=1242 mg; phosphorus=866.8 mg; iron=1.6 mg; sodium=2586 mg; potassium=318.4 mg; magnesium=59.49 mg; zinc=3.55 mg; copper=0.07 mg; manganese=0.09 mg; vitamin A=7844 IU; vitamin E=4.43 mg ATE; thiamin=0.13 mg; riboflavin=0.7 mg; niacin=0.4 mg; pantothenic acid=1.78 mg; vitamin B6=0.25 mg; folate=42.61 ug; vitamin B12=2.14 ug; vitamin C=2.33 mg; saturated fat=128.4 g; monounsaturated fat=60.71 g; polyunsaturated fat=7.91 g; cholesterol=848.9 mg; selenium=29.91 ug; refuse=0.09%; %cal as carb:prot:fat=2:8:90; WW Pts=58.28; (complete analysis) Yield: 0 servings Preparation Time: 0:00 |
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