I have been obsessed with this Alfredo Sauce and I really can’t believe how easy it is.
I’ve tried a lot of Alfredo Sauce recipes, and they usually start out great, but the leftovers are too thick and gummy. I would add milk to thin it out, but it washed out the taste. It was edible, but nothing I was excited to share UNTIL NOW.
This pasta sauce is a winner.
It comes together quick and lasts all week in the fridge. It’s a recipe that you can lean on when you need some homemade food fast.
Tips for Success
This sauce is simple and fast, but fragile. Follow these tips for the best homemade alfredo sauce you’ve ever made at home:
Skip the pre-shredded parmesan
Pre-shredded cheeses contain an anti-caking agent that prevents it from melting super smooth. For a super smooth sauce, buy the block and shred it yourself.
Room temperature cheese melts faster
When you add the cheese to the sauce, you want it to melt fast. Cold cheese will drop the temp of your sauce. Our first respinse to this is turning up the heat, but if you get this sauce too hot, you’ll break it and the cheese will not melt into it.
Prep all of your ingredients
Get all of your ingredients ready for the pot. Mince the garlic, shred the cheese, measure out the milk and cream, yada yada. This recipe comes together super fast. You don’t want to be running around the kitchen gathering all the ingredients on the fly.
Don’t leave the pot
From the moment you drop the butter in the pot you’ll want to keep an eye on things. Browning the butter will make it difficult to create a smooth sauce. Cooking the garlic more than a minute will make it bitter and the sauce reflect that. If you get the sauce too hot after you add the dairy, it could break (meaning the fat has separated from the other ingredients, resulting in a greasy, curdled, or grainy texture instead of a smooth mixture.)
Alfredo Sauce
The best Alfredo Sauce I've ever made
Ingredients
- 6 tbsp butter
- 1 tbsp garlic
- 3 tbsp all-purpose flour
- 1.5 cups heavy cream
- 1.5 cups milk
- 1 cup Parmesan cheese grated and at room temperature
- Salt, parsley, and black pepper to tast
Instructions
- Melt the butter in a large saucepan over medium heat.
- Add the garlic and cook for one minute.
- Whisk in the flour.
- Gradually add the heavy cream, then the milk, whisking constantly. Reduce the heat to low once the sauce begins to bubble.
- Slowly sprinkle in the cheeses, whisking constantly.
- Add salt, pepper, and parsley and serve over pasta.
Notes
Pairs great with some marinated grilled chicken and a fresh salad or some hearty roasted vegetables.
