Being called a shoemaker was once the worst possible insult in the kitchen. It implied that the cobbler down the street might have entered the kitchen and performed just as well as you because of how poor your culinary abilities were. Any shoemaker could master the steps in this lovely peach cobbler recipe.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 2 cups |
Ingredients
- 1 tablespoon grapeseed oil
- 1 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup fat-free milk
- ⅔ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat oil in a saucepan over medium heat. Add garlic; cook and stir until golden, about 1 minute. Mix in flour and cook until you have a thick paste, about 1 minute. Whisk chicken broth in slowly until mixture is smooth, about 2 minutes. Pour in milk and whisk until smooth.
- Simmer mixture until thick, about 10 minutes. Add Parmesan cheese, salt, and pepper; stir until cheese melts and sauce is smooth.
Nutrition Facts
| Calories | 123 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 3 g |
| Sodium | 531 mg |
| Sugars | 3 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Big hit tonight! I didn’t add salt as it is salty enough with the Parm and chicken broth. Great flavour, will make again for sure.
I used olive oil instead of grapeseed oil, and vegetable stock instead of chicken stock. Did not simmer the full 10 minutes, as I don’t like my sauce quite so thick. Only used a sprinkle of salt; probably wouldn’t have needed any as the parmesan is quite salty. It made more than enough for 5 servings of pasta. I might only use half a recipe if I didn’t want leftovers.
I’d definitely make this again! Per other reviews, I added more flour to thicken the sauce. Also added a 1t oregano and a pinch of nutmeg. Deeeeelish!
Great taste, less calories, how do you go wrong with this. Added some mozza was only change.
Love this sauce! Made it as written and served it over home grown zucchini noodles with sautéed shrimp and mushrooms. Salted the zucchini for an hour ahead of serving which reduces the water content.
So easy! I wanted it to be less ‘skinny’, so I used half and half instead of milk. I also added a splash of white wine.
Great, healthier alternative to the full fat Alfredo sauce. I omitted the salt since the parmesan is a salty cheese.
I’m not supposed to eat dairy, so I substituted almond milk. I’m sure it’s fabulous with real dairy cream, but it was pretty darn good with the almond milk. I will make it again
I loved it
I used olive oil, and 1% milk. Served it with steamed broccoli and penne.
Easy and really good! I used shaved parmesan and added a little extra.
Just what I needed – a white sauce made without cream or cream cheese.
I used olive oil and 2 cups of 2% milk and added a pinch of nutmeg at the end.
Excellent. I love alfredo sauce . . . until I look at what goes into it. This is an authentic tasting sauce that doesn’t leave you balking at the fat content. I enjoyed it thoroughly.
Fantastic! I searched for a recipe that does not use butter and I’m so happy I found this one. A few changes based on what I had on hand: I used EVOO, shredded Asiago instead of Parm (about 1/2 cup), and omitted the salt since the cheese and broth are already salty. Tasted delicious as is. You can change it up with a few other seasonings: I added Cayenne and paprika to make it a little more cajun-ish. Could add basil as another option. But, again, it was great as-is. It is a thin sauce, but I prefer that to the gloppy store-bought alfredo. I served this over whole wheat pasta with roasted veggies (broccoli, carrots, asparagus, mushrooms), peas, and shrimp.
I just made this for dinner tonight and it turned out really good. With the exception of substituting olive oil for the grape seed oil, I followed the recipe exactly as written. The sauce does look a little thin as you’re cooking it but as it cooled down a bit and mixed with the pasta it did thicken up to a nice consistency. Have to agree with other reviews about watching the salt. I used freshly grated Parmesan and waited until the end to salt it. This one is a keeper.
Wow, this is so good and so easy. I love that I can just use things I already have in the refrigerator and pantry. I always add more garlic than called for in a recipe so I probably doubled the garlic. I used 2% milk. I will double the recipe next time so there is plenty of sauce for a pound package of dried linguine. I will also probably use a little parsley to garnish. Thanks so much, this was delicious.
This was VERY good. I opened a jar of Alfredo sauce from the store and it was nasty so I needed a recipe with ingredients I had on hand. Voila! This recipe was perfect! Simmered cooked chicken in the sauce to soak up the juices. Yummy!
I was happy with the finished product. I did follow another’s suggestion and used heavy cream instead of skimmed milk.
I used olive oil and seasoned shrimp. Excellent recipe!
Substituted olive oil and omitted the d