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Ingredients
| salted butter: 1 Tbl |
| onions: 1/2 (minced) |
| garlic: 4 cloves (minced) |
| white mushrooms: 1/4 cup (minced) |
| white wine: 1/2 cup |
| salted butter: 2 1/2 Tbl |
| all-purpose flour (unsifted): 1/3 cup |
| 2% milk: 1 cup |
| heavy whipping cream (fluid): 1 cup |
| pesto sauce: 4 Tbl |
| salt: 1/2 tsp |
| worcestershire sauce: 1 Tbl |
| Tabasco sauce: 1/2 tsp |
| parmesan cheese (grated): 1/4 cup |
| black pepper |
The Ultimate Garlic Pesto Alfredo Sauce
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- In a small sauce pan melt 1 tbsp butter.
- Add minced onion, garlic and mushrooms.
- Cook until nice and soft.
- Add 1/2 cup white wine and simmer on low until it reduces by 3/4.
- In a sauce pot or pan melt 2 1/2 tbsp butter.
- Stir in the flour creating a roux.
- With a whisk, mix in the milk a little at a time to avoid lumps--whisk hard and lots.
- When the mixture is smooth, pour in the cream, mix in the basil pesto, salt, Worcestershire sauce, Tabasco sauce and mushroom onion garlic wine mixture.
- Mix well--pepper to taste
- Stir in the parmesan cheese, blending well; set aside.
- This sauce can be made hours ahead of time, simply reheat on your cook top on low or microwave for 30 seconds.
- Drizzle over your favorite meal. I have shown this sauce served over stir-fried vegetables and shrimp on pasta.