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Alfredo Sauce

I am lactose intolerant. The worse part of this fact is that I can't have Alfredo sauce. So, I found a work-around. I make my own. It is not identical to the one served in most restaurants since it doesn't have creme, but it allows me to have something that is still really good, but won't make me sick. Once you know how to make a Béchamel sauce, you can use it for all sorts of things. It is the base of many dishes and is considered one of the 5 Mother Sauces.

I start with a Béchamel sauce to which I add shredded Parmesan Cheese.


1/2 Cup Parmesan

Bechamel Sauce

Freshly ground pepper
1 1/4 cups milk, heated (I use lactose-free 2 % milk)
2 tablespoons flour
2 tablespoons butter


SAUCE: Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes.I use a whisk which makes the sauce end up smooth.

Add the hot milk, continuing to stir as the sauce thickens. Do this very slowly still using the whisk. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. At this point you don't need the whisk anymore. A wooden spoon will be perfect.

Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.

How hot should the milk be?

Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat. After you have made this sauce a few times you will realize that you don't really have to heat up the milk if you add it very slowly.

Add Parmesan Cheese

The Parmesan Cheese is what makes it Alfredo. Add the cheese as soon as the sauce is ready and stir well to melt the cheese.

Serve over your favorite pasta.

NOTE: This sauce will thicken a lot more as it cools. If you are not going to use it immediately, make it a bit less thick.

Explore, if you find any typos or want to comment please contact me. Thanks

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