Alfredo Sauce
- Serves: 6
- Preparation Time: 30 minutes
I’m going to say this here and now, Eggs Benedict, for all its rich, decadent reputation, is nothing more complicated than a ham and egg sandwich. There, I said it, you take eggs, ham and an English muffin and cover it in hollandaise sauce. That having been said, I still happen to think that nothing says “brunch” quite like this dish of eggs, ham, and an English muffin covered in hollandaise sauce. The richness of egg yolks combined with the tart zing of lemon juice turning a simple glorified egg sandwich into something that belongs served beside champagne and caviar.
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | cup | Whole Milk |
| ¾ | cup | Dry Grated Parmesan cheese (the dry grated stuff in a can works best) |
| 4 | tablespoon | Butter |
| ¾ | cloves | garlic, crushed |
| 4 | tablespoon | Flour |
| ¼ | cup | chopped fresh parsley |
| Salt and black pepper to taste |
To prepare:
In a large deep sided sauté pan melt butter over medium heat, next add the garlic and sauté briefly until garlic is warmed through. Next, add 5 cups of the milk and simmer gently (do Not let it scorch) whisk in the Parmesan cheese, avoiding lumps. In a separate bowl combine the flour and remaining milk to make a roux. Stir the roux into the heated sauce and let thicken. Add salt and pepper to taste, then toss in cooked fettuccine pasta until well coated, garnish with the parsley and serve piping hot in a large bowl with fresh garlic bread.
Tip: Stir in fresh made pesto when in season for an awesome variation.
