This is the way I learned to make Alfredo sauce, except I have always used fresh garlic and white pepper in the mix. And it's quick and easy. But, like most of the rest I have refined it for various reasons. The biggest reason is: if (and that's a big if) there are any leftovers, this sauce will separate when refrigerated, and no amount of stirring or coaxing will get it to come back together. I now add a little flour and cut down on the butter to act as a binder; it makes a very thin white roux. Proceed as the recipe says and add cheese, and other spices to taste, thinning with a little milk if the sauce thickens too much because of the flour. Voila, a sauce that can be reheated if necessary.
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This is the way I learned to make Alfredo sauce, except I have always used fresh garlic and...