This recipe is excellent. I didn't have capers or sundried tomatoes, but added sauteed mushrooms and garlic, delicious. For the poster who said it took too long for sauce to thicken, add the flour to the melted butter to make roux, and then slowly add the milk. It thickens up pretty quick that way. At first I thought the sauce wouldn't be rich enough using milk instead of cream, but I was wrong. The sauce was probably the best alfredo sauce I've ever had.
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This recipe is excellent. I didn't have capers or sundried tomatoes, but added sauteed...