CREAMY ALFREDO SAUCE

My father seldom request from us, especially when it comes to food. He is the best chef ever. He can make every dishes wonderful from steamed to savory foods. Though he never failed to ask me one thing, to make him a white sauce pasta. I tried this recipe one Christmas eve and to my surprise my father loved it a lot. There is really no special about it but his reactions made it one. So whenever it is Christmas, New Year, birthdays and fiestas expect that we have either Carbonara or Alfredo pasta in our table.

I made some few readings about the white sauce. I found out that traditionally, it is just made from butter and Parmesan cheese. In a more modern taste, it is accompanied then with heavy cream. Now some due it with some herds and spices while others add some chickens or vegetables. For my recipe, I just used some items I usually find in grocery store or supermarket.

Ingredients:

1 (120ml) can Campbell Cream of Mushroom Soup

1 (300ml) can Nestle Cream

100 grams Quickmelt Cheese

1/8 tsp White Pepper, ground, McCormick

1/4 tsp Rosemary Leaves, McCormick

1/4 tsp Oregano Powder, McCormick

1/8 tsp Thyme Leaves, McCormick

a pinch Nutmeg Powder, McCormick

Parsley Leaves, fresh (for garnishing)

Procedure:

1. In a saucepan, heat up rosemary and thyme leaves under low fire until fragrant.

2. Add in cream of mushroom soup. After emptying the can, fill half of the can with water and add in the sauce pan.

3. While stirring, place in quickmelt cheese. Simmer for 2 - 3 minutes with occasional stirring.

4. Empty can of cream with the mixture. Season with white pepper and oregano powder. Adjust spices and herbs depending on your preference. 

5. When the mixture is about to boil, add a pinch of nutmeg. Stir until well-blended. Remove from heat.

6. Topped cooked white sauce with finely chopped parsley, ready to serve.

Tips:

1. Heating the herbs up under low fire is necessary to extract its natural oil, making it more pronounced in the sauce.

2. Slice cheese in smaller pieces as possible for it to easily melts. You might burn the sauce while the cheese has not been melted if placed in larger pieces. 

3. Overcooking of nutmeg can make your white sauce bitter that is why we add it at the end of the cooking.

4. You want to make your own white sauce from scratch? Wait for my Bechamel Sauce Recipe.

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