Alfredo Sauce (50 Portions, Reduced Fat)

O-315-00 O - Sauces, Gravies and Dressings

Color Code: Yellow Sodium: High

INGREDIENTS

Item	Measure	Weight
GARLIC, PREMINCED IN WATER	1 cup	5-½ oz
OIL, OLIVE	⅔ cup	4-¾ oz
MILK, LOW FAT, 1%	5 qt	10 lb 13oz
MILK, EVAPORATED, NONFAT, CANNED	2-½ qt	5 lb 10 oz
CHEESE, PARMESAN, GRATED	2-½ qt	2 lb 7 oz
FLOUR, WHITE, ALL-PURPOSE	1 cup	4-¼ oz
SALT	2 tbsp	1-⅓ oz
GARLIC, GRANULATED	2 tbsp	0.7 oz
PARSLEY, CHOPPED	1-⅔ cup	4-½ oz

Prepare all fruits and vegetables in accordance with guideline card A-G-31.
Preheat steam-jacketed kettle or large stockpot on medium to medium/high heat.
Add minced garlic and olive oil to preheated vessel. Sauté for 2 to 3 minutes until garlic is slightly browned and aromatic.
While sautéing garlic, whisk together the low-fat milk, evaporated milk, cheese, flour, salt and granulated garlic in a large mixing bowl. Whisk until all components are fully blended. There will be small particulates of grated cheese throughout the mixture.
Pour milk mixture in the stockpot with the sautéed garlic and bring the sauce to a low boil. Stir continuously to prevent sauce from scorching.
Once sauce comes to a low boil, reduce heat and simmer for 2 to 3 minutes, until sauce starts to thicken.
Remove from heat and add in chopped parsley. Serve with pasta of choice. Serve immediately or CP: Hold hot at 135°F (57°C).

Sauce may be served on a variety of cooked pasta.
For best results, combine sauce with pasta at time of service. Product will continue to thicken and become difficult to serve if it is pre-assembled and placed on a serving line.
* Sugars represents the total grams of sugar in the recipe, naturally occurring and added sugar combined.

Calories 220

Carbohydrates 17 g

Sugars 11 g

Protein 14 g

Fat 10 g

Saturated Fat 4.5 g

Sodium 780 mg

Calcium 465 mg

Fiber 0.0 g