alfredo white wine Sauce

- ingredients
Ingredients | Amount | Unit |
---|---|---|
White onions | 200 | g |
Confit Garlic Oil PREP | 30 | g |
White wine | 200 | g |
Butter | 100 | g |
Flour | 100 | g |
Milk | 1500 | g |
Whipping Cream | 500 | g |
Parmesan Cheese (petals) | 100 | g |
Confit Garlic | 30 | g |
- Recipe Instructions:
- TOOLS: weigh scale, measuring spoons, measuring cups, spatula, sauce pot
- STORAGE: Insert with insert lid
- HOLD TIME: 3 days
- YIELD: 120 fluid ounces
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. In a large saucepan over medium heat, add olive oil, onions and garlic saute until onions are translucent. Add white wine to mixture, and allow the wine to reduce by 1/3. Add butter and let it melt thoroughly, add flour and whisk into the melted butter until smooth. Cook and stir until the mixture turns a light, golden sandy color. About 7 minutes
- 2. Increase heat to medium high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce to medium-low and continue simmering until flour has softened and not gritty.
- 3. Add cream and parmesan, and continue whisking until sauce thickens.
- 4. Strain sauce to remove the garlic and onion pieces. Ensure sauce is smooth and creamy, not runny. Transfer into an insert with lid & let it cool to 35F-40F/3.5C-4C in an ice bath. (CCP4)
- 5. Label, date & store in the cooler at 35F-40F/3.5C-4C until use. (CCP1)
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IMPORTANT NOTES
- Stir the sauce well before each use, and heat to order. Ensure not to overcook the sauce as the cream will burn.