Cajun Cream Sauce

Hey! So as you know I made a pasta bar with my dad a couple nights ago and my cream sauce was delicious! My dad's red sauce was amazing, too. My sauce was a long complicated recipe so I'll brake it down and make it simple for you! I was going for a simple Alfredo sauce, but I kept adding more spices and seasonings to it that it became an amazing cajun cream sauce... so here's the recipe:

IN:
1 cup heavy cream + 1 cup half and half- room temp.
2 tbs. flour
1/4 stick butter
1 tsp. salt and pepper
2 cloves garlic- minced
1 dash onion powder
1 tsp. dried thyme
2 tsp. dried oregano
2 tsp. dried basil
1 tsp. chili powder
1/4 tsp. fresh nutmeg

How: Melt your butter on low heat in a sauce pan. Add flour and combine until thick. Move to medium  heat. Add the milk in and stir. This is forming a bechamel sauce. Let it thicken but not to where it boils. Add all the spices and the minced garlic in. Stir and cover- cook for 5-10 minutes and un- cover, serve! I used it over Gemelli pasta. That's my favorite kind! ENJOY!

When I made it, I sauteed onions and garlic with a lot of seasonings and then I made the sauce and poured it on top and mixed it and then I let it cook for a long time and kept stirring it. Then I strained it and cooked it again. So it was confusing!!

I will be posting my "roasted veggie" recipe tomorrow along with some pics!! Come and check it out!


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