Alfredo Sauce

A sauce so creamy, smooth, and cheesy it’ll piss off Italians. And satisfy Americans.

I like to serve it with pasta and portabello mushrooms.

Tools

1. Weighing scale
2. Blender
3. Microplane

Ingredients

1. 15g (1 tbsp) of heavy cream. It’s just to ensure the blender blade moves.
2. 10g sodium citrate. Sodium citrate is an emulsifier. It’s the ingredient in nacho cheese that allows it to boil without curdling. This will ensure when it’s re-heated, it’ll keep its smooth texture.
3. Zest of a 1/2 lemon
4. 3g msg
5. salt and pepper to taste
6. 1 tbsp garlic powder
7. 454g 0% cottage cheese
8. 30g full fat whipped cream cheese
9. 112g parmesan
10. Salt & pepper to taste
11. Fresh Parsley for garnish

Prep

1. Grate the cheeses
2. Weigh out all the ingredients into a blender

Steps

1. Blend the ingredients until smooth
2. If pairing with pasta, be sure to cook the pasta 1 minute less than the box says. Save 1-2 TBSP of the water the pasta cooked in (per serving) to mix through when heating. The sauce will coat the pasta better. The extra minute of cooking the pasta needs will be done with the alfredo sauce and pasta water