Alfredo Sauce with White Wine and Garlic
Wine is on my mind! Eckert’s 5th Annual Wine and Food Festival will take place March 7 & 8th, 2015. I have been talking with my dad, Eckert’s wine buyer, about wine selections to feature and it has inspired me to prepare one of my favorite recipes that calls for wine, Alfredo Sauce with White Wine and Garlic.
This is a smaller batch version of a recipe we use in our deli kitchen for a variety of dishes we serve in the hot case. This creamy, buttery sauce is extremely versatile and it tastes delicious on noodles, steamed vegetables and baked shrimp.
For the wine in the recipe, I chose Kim Crawford’s Sauvignon Blanc produced in New Zealand. It is a crisp, dry, white wine. I always select a wine I will enjoy drinking for use in my recipes. My philosophy is “if you wouldn't drink it in a glass, don’t use it in your recipe!”
A few things to keep in mind for successful Alfredo sauce making include:
- Use a heavy bottomed pot (I used a 6” pot)
- Stir often
- Don’t worry if the sauce looks thin, it will set up as it cools
You are officially invited to join us for our 5th Annual Wine and Food Festival at Eckert’s. Our store in Belleville will be filled with recipes featuring wine and beer, wine and beer tastings, cheese tastings and more. Visit our events tab at eckerts.com for more information. In the meantime, raise a glass and give this recipe a try!
Eat well this winter, Angie
- ½ cup unsalted butter
- ½ cup dry white wine
- 1 cup heavy cream
- 1/2 cup 2% or whole milk
- 2 cloves of garlic, peeled and smashed
- 1 ½ cup freshly grated Parmigiano-Reggiano cheese
- 1-2 tsp Kosher salt
- Over medium heat, melt butter in pot. Add wine and stir allowing it to evaporate slightly, about 2 minutes. Add cream, milk and garlic cloves. Whisk frequently for 5-7 minutes. Add cheese and stir until sauce is smooth. Remove garlic cloves and discard. Serve sauce over cooked pasta, steamed vegetables or fish.