Alfredo Sauce with White Wine and Garlic

Alfredo-Sauce-with-White-Wine-and-Garlic_3.jpg

Brrrr.....the days and nights are still super chilly on the farm. Our whole team is anxious for buds to break in the peach orchards. I cannot wait for the sea of pink blooms to adorn the hillsides. Come on spring!!

In the meantime, I have been cooking up comfort foods in our farmhouse. Classic, hearty foods have been hitting the spot on these cold, dreary evenings and nothing nourishes the soul better than homemade creamy cheese sauce! This recipe for Alfredo Sauce with Wine Wine and Garlic is always well-received by my kids and it is oh-so-versatile!!

This recipe is a small batch version of a recipe we make in our deli kitchen for a variety of dishes we serve in the hot case in the Belleville Country Store. The creamy, buttery sauce is delicious on noodles, steamed vegetables and baked fish. I am sure you will come up with some other uses too. 

For the wine in the recipe, I chose a Sauvignon Blanc. I am a fan of Sauv Blanc because it is crisp and dry and often has some light hints of citrus. 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!” Other wine options to consider include Pinot Grigio, Pinot Blanc or Chardonnay.

A few tips for successful Alfredo sauce making include:

  1. Use a heavy bottomed pot (I used a 6” pot)
  2. Stir often
  3. Don’t worry if the sauce looks thin, it will set up as it cools

I hope you will give this recipe a try if you are needing a little comfort food to get you through the cold April nights. When spring finally arrives, be sure to drive by our orchards. Peach bloom is a lovely time to be on the farm! 

Eat well this spring,

Angie Eckert

Alfredo-Sauce-with-White-Wine-and-Garlic.jpg
Alfredo-Sauce-with-White-Wine-and-Garlic_1.jpg
Alfredo-Sauce-with-White-Wine-and-Garlic_5.jpg

Alfredo Sauce with Wine Wine and Garlic

Ingredients

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, plus a small piece for shaving as a garnish
1-2 tsp Kosher salt
1 Tbs. fresh parsley,basil or oregano leaves, optional

Instructions

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. Garnish with shaved cheese and fresh herbs.

Angie EckertComment