Homemade Boozing Alfredo Sauce with White Wine in 15 mins only!

Alfredo sauce is one of the most common and popular sauces in modern culinary which is considered as a classic and elegant sauce too. Traditionally butter, cream and parmesan cheese were used to prepare this rich creamy sauce. But these days the amount of cheese is reduced and sometimes starch is used to give the creamy effect.

Alfredo sauce has so many variations on its own. The most popular variation is garlicky flavored. Parsley infused or chopped parsley is also used to add a different dimension to the sauce. Sometimes Alfredo sauce has egg yolks too. A alcoholic version of this sauce is also present here in the culinary art. White wine, vodka and sometimes gin is used to give the kick to the sauce.

I tried this last version of Alfredo sauce few days back with my pasta. When I started cooking the sauce in the midway I was sure that actually I was going nowhere and my sauce will go straight to the bin. But at the end of the day it came out so delicious that I want to go back to it again & again.

Here is the recipe of my Boozing Alfredo Sauce with White Wine but that is also under 15 mins!

Preparation Time: 0 mins

Cooking Time: 15 mins

Total Time: 15 mins

Yield: 2 cups

Ingredients:

Butter: 2 tbsp

Garlic: 6-7 cloves

Light cream: 1 cup

White wine: 1 cup (I used sauvignon blanc for it’s texture)

Dijon mustard sauce: 1 tsp (I used homemade version, you can definitely use store bought one)

Mozzarella cheese: 1 cup

Parmesan cheese: ½ cup

Dried herbs: 2 tsp (mixture of oregano, parsley & basil)

Red chili flakes: 1 tsp

Black pepper powder: 1 tsp

Preparation:

Melt butter in a saucepan in medium flame.

Add chopped garlic and sauté for 1 min or till fragrant.

Switch off the flame and remove the pan from bburner. Add cream slowly and keep mixing with a wooden spatula. Once cream is mixed add white wine and mix again.

Put the pan back on the oven on simmer. Don’t over heat or boil the mixture. Add parmesan cheese & Dijon mustard sauce and mix. Simmer until everything is blended well. Don’t panic if you find few chunks of parmesan cheese in the sauce. It’s okay to have few chunks in the sauce here and there. If it still bothers you blend the sauce at the end.

Add mozzarella cheese and continue stirring. You definitely don’t need an overcooked crumbled sauce. So pay attention at this time and stir continuously to get a smooth silky consistency.

Once desired consistency is achieved remove it from heat immediately and stir in dried herbs, pepper powder and chili flakes. Transfer it to a heat proof glass bowl and use according to your need.

Otherwise store it in a glass container and seal with aluminium foil and cover. Refrigerate upto 2-3 days. It is advisable to consume the sauce on the same day or within maximum 2 days.

Sending this to http://www.nibblesbynic.com/2014/03/12/wonderfully-creative-wednesdays-11/