1 Cube Butter (1/2 cup)
1/2 C Parmesan
1 Quart Half and Half
1/4 C Flour
3 Cloves Garlic
Mortin's Nature Seasoning
Lemon
Nutmeg
Melt butter over medium-high heat. Roast garlic in butter until fragrant and barely browned. Whisk in flour and a few shakes of nature seasoning. Cook flour until carmel in color then whisk in half and half. Cook and stir until sauce reaches 180 degrees. Stir in parmesan until it is melted, then remove from heat. Serve!
Now, for the lemon and nutmeg. These are optional. Does the sauce taste ok, but not quite magnificent? Is it just a little bit insipid (lacking zest or flavor)? Fresh-squeezed lemon juice is the answer. Just taste as you add. Start with a TBLS, taste and see if you want more. Now. does it taste good, but lack depth of flavor? Nutmeg will likely be your answer. But BE CAREFUL!!! Too much will ruin it! You need just enough. A pinch could almost be too much. You don't want your sauce to taste nutmegy, you just want it to give the depth of flavor lacking. Start with half a pinch and go from there. When you get it right, this is the best sauce! <3 :)
This can be frozen, and will keep well in the fridge for a few days AS LONG AS it is NOT mixed with noodles!
My mom was a chef at Olive Garden and she got their alfredo recipe!
