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Saffron Alfredo

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Ken Spaulding

"This is a base sauce for other recipes and can be modified to fit almost any white sauce recipe. It is a sauce you can freeze and use at a later time. It thickens into a paste as it cools; use only a tablespoon or two per meal that you are making. I use this sauce as a base for my shrimp diablo."
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2 h 10 m servings 136 cals
Original recipe yields 200 servings (200 meals)

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  • Prep

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  1. Melt butter in a very large pot over medium heat. Add onions and garlic; cook and stir until softened and browned, about 20 minutes. Pour in white wine; simmer until reduced by half, 5 to 10 minutes.
  2. Stir heavy cream into the saucepan. Bring to a boil; reduce heat and simmer until reduced by half, about 20 minutes. Stir in saffron. Season sauce lightly with salt and pepper.
  3. Refrigerate sauce until cool and thick, about 1 hour. Spoon into ice cube trays and freeze until solid.


  • Cook's Note:
  • Add Parmesan cheese to the sauce or you can add it as you cook your meal. You can add Swiss cheese or substitute it for the Parmesan cheese.

Nutrition Facts

Per Serving: 136 calories; 14.3 g fat; 1.2 g carbohydrates; 0.8 g protein; 53 mg cholesterol; 18 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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