PART 1 (Roux):
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk, warmed
- Kosher salt and white pepper to taste
In a medium saucepan, melt the butter over medium flame. Add the flour and whisk until the texture of wet sand is achieved. Lower the heat to low and cook for 2 minutes. Slowly whisk in the whole milk and bring the sauce to a simmer. Cook for 3 minutes, season with salt and white pepper and set aside
PART 2:
- 1 stick butter
- 1 quart heavy cream (4 cups)
- 4 ounces creme fraiche
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 2 cups grated parmesan cheese
In large saucepan add butter, heavy cream, and creme fraiche. Cook over medium heat and whisk until melted. Add the minced garlic and garlic powder, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken and cheese is melted in. Slowly incorporate the roux that you have set aside, stirring gently to combine (you may not end up using it all). If sauce becomes too thick, add more roux or plain whole milk a little at a time. If you like it cheesier you can add more parmesan, but make sure the sauce stays creamy.
Makes about 6 cups of Alfredo Sauce
The sauce can stay fresh in a refrigerator for 3 or 4 days, or you can freeze it, although I never did.