Homemade Alfredo Sauce Recipe

My homemade alfredo sauce recipe is a rich and creamy white sauce made with garlic, butter, heavy cream, and parmesan. Yummy.. This is my favorite recipe for my family!

You need to know! This savory tacky sauce infuses garlic into the butter and may be used with all forms of pasta or even on pinnacle of veggies. In my opinion, better food will make a better mood.

 

 

WHY THIS RECIPE WORKS:

This wealthy and creamy sauce can be utilized in such a lot of dinner recipes to feature taste and richness, plus it is rather short and clean to make.

  • Only four elements are wished
  • The garlic is cooked low and gradual into the butter to without a doubt infuse the outstanding flavor into every chew
  • The infused garlic will even turn a lovely golden brown and provide your finished alfredo sauce a gorgeous shade
  • This recipe will make enough sauce for one pound of dried pasta and the recipe can without problems be doubled if you need extra

HERE’S HOW TO MAKE IT :

My recipe is brief and easy and includes just a few steps.

  1. You will begin with the aid of cooking minced garlic with butter over a totally low heat. By cooking the garlic and butter over a completely low temperature, you are capable of extract all of that splendid flavor from the garlic with out it burning. That excessive taste incorporates through all the way to the finished sauce.
  2. Next you’ll add heavy cream. Not all of it. You will reserve a few to stir in at the end.
  3. You want this cream to come to a gentle simmer within the garlic butter. Mercy.
  4. To end the sauce, you will remove it from the warmth upload the parmesan and a few additional heavy cream.

COOKING TIPS :

Quality substances.

  • The higher excellent elements you operate, the better your sauce could be. Make positive the garlic is fresh and, if viable, grown regionally. Kerrygold is my butter of preference, but there are such a lot of notable ones available. Be sure to buy actual true parmesan cheese imported from Italy.

Press the garlic.

  • When garlic is minced thru a garlic press instead of chopped, you reveal the most quantity of floor region. That means you may extract the maximum taste from it.

Grate the parmesan your self the use of a microplane.

  • You can genuinely use shredded parmesan, however it’s going to not melt nicely due to the big size of the portions and something that has been delivered to the cheese to prevent sticking. I tremendously recommend grating from a block of cheese the usage of a microplane grater. It will make the parmesan soften right away.

Reheating.

  • This alfredo sauce will thicken because it cools. If it cools an excessive amount of, it’s going to get too thick. If it receives too hot, it’ll separate. The trick is to keep it just heat enough. This sauce should be reheated gently both on the stove over low warmth, within the microwave on 50% or decrease strength, or by including awesome hot, freshly drained pasta for your sauce.

Substitutions.

  • Many readers ask if whole milk (three-four%) or half of and half of (10-12% fat) may be utilized in region of heavy cream (38-forty% fats). The solution is YES, even though I don’t propose it due to the fact you will have a thinner sauce. If you want to make a substitution and experience that the final sauce is just too skinny, you could usually stir in a bit of mascarpone or cream cheese on the give up to thicken it.
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Homemade Alfredo Sauce Recipe


  • Author: T B R I C K
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
Scale

Ingredients

  • 4 cloves garlic (finely minced or pressed)
  • 1 1/2 cups parmesan cheese (finely grated)
  • 1 1/2 cups heavy cream (divided)
  • 4 tablespoons butter

Instructions

  1. Add butter and garlic to a saute pan and heat over low warmth. Allow to cook until the butter is infused with the garlic, approximately 5 mins.
  2. Add 1 cup of heavy cream, stir, and allow to return to a simmer. Increase heat to medium, if needed. Cook for five minutes, stirring on occasion.
  3. Remove from warmth and without delay upload in parmesan cheese and ultimate heavy cream. (Note: the parmesan will without difficulty melt if it was finely grated from a block. If you used pre-grated cheese this is thicker, you can should continue heating over low heat to get it to melt.) Stir to mix. It will take several minutes for the cheese to soften. It will look goopy in the beginning and then the sauce will be creamy and clean. If sauce wishes to be thinned, upload additional heavy cream.
  4. To serve, toss with tossed pasta or use to cover greens.

Notes

Makes about three cups.

Cooking tips :

Quality ingredients.

The higher fine components you operate, the higher your sauce may be. Make positive the garlic is clean and, if possible, grown regionally. Kerrygold is my butter of desire, however there are so many great ones to be had. Be positive to shop for real proper parmesan cheese imported from Italy.

Press the garlic.

When garlic is minced via a garlic press in preference to chopped, you reveal the maximum quantity of floor area. That way you may extract the maximum taste from it.

Grate the parmesan your self the usage of a microplane.

You can in reality use shredded parmesan, but it’s going to no longer soften well due to the large size of the pieces and whatever that has been delivered to the cheese to prevent sticking. I enormously propose grating from a block of cheese the use of a microplane grater. It will make the parmesan soften instantly.

Reheating.

This alfredo sauce will thicken because it cools. If it cools an excessive amount of, it’s going to get too thick. If it receives too hot, it will separate. The trick is to maintain it just heat sufficient. This sauce ought to be reheated gently either at the stove over low warmness, within the microwave on 50% or decrease electricity, or with the aid of including fantastic warm, freshly drained pasta on your sauce.

Substitutions.

Many readers ask if complete milk (three-4%) or half of and half of (10-12% fats) can be used in area of heavy cream (38-forty% fat). The solution is YES, despite the fact that I do not advocate it due to the fact you’ll have a thinner sauce. If you want to make a substitution and feel that the final sauce is just too thin, you may always stir in a bit of mascarpone or cream cheese on the stop to thicken it.

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