Homemade Alfredo Sauce Recipe
This easy homemade alfredo sauce is the most incredible sauce from scratch. This is the perfect sauce to use for your favorite pasta dishes and even as a dip. You will not regret making it from scratch!
Ingredients
- 4 Tbsp unsalted butter
- 3 garlic cloves, minced
- 1 1/2 cups heavy whipping cream
- 1 Tbsp all-purpose flour
- 1/4 cup whole milk (or 2%)
- 1 cup grated parmesan cheese
- salt and pepper, to taste
Instructions
- Heat a skillet to a low/medium heat. Add butter to the pan, and once melted, add garlic and cook until fragrant. Be careful not to burn the garlic.
- In a separate bowl, whisk together creamy and flour. Pour the mixture into the skillet, and add the milk. Whisk the mixture over low heat until nice and smooth.
- Add the parmesan cheese in small portions and continue whisking. Do this until all the cheese is incorporated. Whisk in salt and pepper.
- Bring the sauce up to a light simmer, turn the heat to low, and cook until the sauce is nice and thick.
Notes
- Low and slow. The key to the perfect alfredo sauce is in the technique. Keeping the heat low ensures you won’t burn the butter or scald the milk. Your sauce must never be boiling; otherwise, it will begin to separate and turn gritty. Once that happens, there is no saving the sauce.
- Choosing the right cheese. The cheese is one of the main ingredients in this sauce, so it is important to choose it wisely. The most important part is shredding the cheese. Why, you ask? Well, pre-shredded has a white coating that is simply starch. Not only does this keep the cheese from melting properly, but it will throw off the whole consistency.
- Fridge: The sauce will stay fresh in a jar sealed for 4-5 days in the refrigerator.
- Reheat: Reheat over low heat until hot. You may need to add more milk if the sauce is too thick.
- Freezing: We don’t recommend freezing the Alfredo Sauce.