Pappadeaux Alexander Sauce Recipe
This Pappadeaux Alexander sauce recipe is rich, creamy, and full of flavor! Made with butter, cream, garlic, and Parmesan, it’s perfect for seafood, chicken, or even pasta. Save this easy restaurant-style sauce for later!
Equipment
- Medium saucepan
- Whisk
- Measuring cups and spoons
- Wooden spoon
- Stove
Ingredients
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt adjust to taste
- 1 tablespoon lemon juice
Optional:
- 1 tablespoon chopped parsley for garnish
Instructions
Step 1: Melt the Butter
- In a saucepan over medium heat, melt the butter until smooth and slightly bubbling.
Step 2: Sauté Garlic
- Add minced garlic and cook for about 1 minute until fragrant. Be careful not to burn it.
Step 3: Add Liquid Base
- Pour in the chicken broth and heavy cream. Stir well to combine.
Step 4: Simmer
- Let the mixture simmer gently for 5–7 minutes, allowing it to thicken slightly.
Step 5: Add Cheese and Seasoning
- Stir in Parmesan cheese, Dijon mustard, paprika, salt, and black pepper.
Step 6: Finish with Lemon
- Add lemon juice and mix well. This brightens the flavor and balances the richness.
Step 7: Serve
- Serve warm over seafood, chicken, or vegetables.