Gluten-Free Faux Alfredo Sauce
- Liana Brittain
- Dec 6, 2025
- 1 min read
I have created a version of Alfredo sauce that is Roux based. It contains less fat and is very versatile. This Faux Alfredo Sauce recipe begins with a Roux. If you need further information about how to make a Roux please refer to that particular recipe and video, however this recipe starts with making the Roux and progresses to creating the Alfredo Sauce. I recommend that you read the entire recipe and the notes before beginning. Make sure you have no other tasks on the go at this time. This recipe requires your full attention from beginning to end.
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Types of Fat
1. Any fat can be used in place of the butter. Alternatively, oil can be used. If oil is used, omit direction #1, but if lard or shortening are used it must be melted just as in step #1. Be aware that using butter results in a very rich tasting sauce. The type of oil, lard or shortening substituted will impact the taste of the sauce.
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Types of Flour
2. Starches such as cornstarch, tapioca starch or potato starch can be used instead of rice flour. However, in my experience, white rice flour produces a roux that, when turned into a sauce, will hold its consistency better. The alternatives tend to become watery and lose their thick consistency when reheated.
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Pepper
3. In cooking, I use freshly ground mixed peppercorns. My tongue and pallet are very sensitive, and black pepper burns my mouth. Instead, I buy or create a blend of mixed peppercorns including: black, white, green and red peppercorns in equal proportions.
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Important Information!
4. IMPORTANT: Boiling the sauce for 1-minute breaks down the rice flour. If you skip this step, your sauce will be gritty and have a very unpleasant texture.
Notes
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1. In a saucepan, over medium low heat, melt the butter.
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2. Add the pepper and crumbled chicken bouillon cube to the melted butter.
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3. Stirring constantly, with a whisk, gradually add the rice flour.
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4. When the flour and melted butter have been blended slowly begin adding the beef broth, reserving ½ cup for later, raising the heat to medium high.
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5. When the liquid comes to a boil, hold it at that temperature, on a hard boil, for one minute, whisking vigorously.
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6. If the mixture becomes lumpy at any point, remove it from the heat and continue to whisk it vigorously until all the lumps are gone, then place it back over the heat and continue whisking until it has boiled hard for 1 minute.
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7. Reduce the heat to medium low continuing to whisk slowly.
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8. Add the Dijon Mustard, dried parsley and Bay Leaves stirring over low heat until they are fully incorporated.
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9. Taste the Alfredo Sauce and adjust the seasonings to your preference. Add the rest of the beef broth, if necessary, to make the Alfredo Sauce the consistency you prefer.
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10. At this stage you may add cooked vegetables such as mushrooms, sweet peppers, or onion, browned meatballs, left over roast beef, cooked chicken or seafood depending on the end dish you are preparing. Let it rest over very low heat for 20 to 30 minutes to allow all the flavours to blend and the taste of the sauce to mature.
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11. Just before serving, in a medium sized bowl, gradually add one spoonful of the hot Alfredo Sauce to the ½ cup of Greek Yogurt, stirring until they are well blended. Continue two or three more times until the yogurt has been safely warmed through. If you add the Greek Yogurt all at once to the main dish it may separate and curdle making your dish look unpleasant. Once the Yogurt mixture is warmed through, you can safely add it to the rest of the dish. Stir well until it is completely blended into the base sauce.
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12. Serve hot over rice or mashed potatoes.
Instructions
1/4 cup butter
1/4 cup white Rice Flour
1 chicken bouillon cube
2 cups beef broth
1 teaspoon Worcestershire Sauce
1 teaspoon Dijon Mustard
1 teaspoon dried parsley
2 Bay Leaves
1/2 teaspoon pepper
1/2 cup Greek Yogurt
Roux Based Alfredo Sauce
Roux Based Alfredo Sauce
Liana Brittain
I created this roux based version of Alfredo Sauce as a healthier alternative to the traditional high fat version. Alfredo Sauce is often served with pasta and can have a protein such as shrimp or chicken or cooked vegetables such as mushrooms or onions added. I also serve it over rice or mashed potatoes as Swedish Meatballs or Beef Stroganoff.
Servings :
4 Servings
Calories:
Prep Time
10 min
Cooking Time
15 min
Rest Time
20 to 30 min
Total Time
1 hour
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