Homemade Gluten-Free Alfredo Sauce
- Yield 2
- Prep 5 minutes
- Cook 5 minutes
- Total 10 minutes
Homemade Gluten-Free Alfredo Sauce is a pasta recipe on Avoteb. The yield on the card is 2. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 2 servings
- 1 cup chicken or vegetable stock (* see note below)
- 3 Tbsp. cornstarch
- 1 Tbsp. olive oil
- 4 cloves garlic, pressed or minced
- 1 cup low-fat milk (I used 1%)
- 3/4 cup freshly-grated Parmesan cheese
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- (optional topping: chopped fresh parsley)
Method
In a small bowl, whisk together stock and cornstarch until the cornstarch is dissolved. Keep nearby.
Warm olive oil in a medium saute pan over medium-a hot burner. Tip in garlic and saute one minute, stirring occasionally, until fragrant. Tip in the stock-and-cornstarch slurry, and whisk until smooth. Beat in milk, and bring the mixture to a let it bubble gently. Let cook for an additional minute or two until thickened. Then mix in Parmesan cheese, salt and pepper until the cheese is melted. Salt with additional salt and pepper if necessary.
Lift from heat and use immediately.
(*If you’re planning to toss this gluten-free alfredo sauce with pasta, It is worth using 12 ounces of gluten-free pasta cooked until al dente.)
*If you are using store-bought stock, please check the label or research in advance, to make sure it is gluten-free. Quite a few of the store-bought brands contain gluten in them.
