I was glad when I discovered that making homemade Alfredo sauce is easy. Served with gluten-free pasta topped with some left over rotisserie chicken, you have an instant, easy, filling and cheap meal.
I don’t know about you but if I have a choice between Alfredo and marinara sauce, I’ll go for the creamy Alfredo sauce every time. No doubt about it.
What about you?
I don’t know if this is an authentic Alfredo sauce recipe – as in from Italy – but one thing is for sure, I don’t mind if it is not, it’s good, and that’s all that matters to me!
On the other hand, Alfredo is a pretty heave sauce (as in high in fat) in comparison to marinara. I don’t eat it very often.
Homemade Alfredo Sauce Recipe: Ingredients
- 1/4 cup butter
- 1 cup heavy cream – also called whipping cream (not whipped cream)
- 1 clove garlic – crushed
- 1 1/2 cups freshly grated parmesan cheese
- 1/4 cup fresh chopped parsley
- Pepper to taste
- Optional – 1 tablespoon white wine
Homemade Alfredo Sauce Recipe: Method
In a saucepan, on medium heat, melt the butter.
Add the garlic and the wine – if using – and heat through.
Add the cream.
When the cream mixture is very hot – but not boiling – add a little of the cheese at a time. Mix the whole time with a wire whisk.
Notes: If you add the cheese all at once, it will not melt properly so add a little at a time. Let’s say about 1/4 cup. Also make sure that your sauce does not boil or your cheese and your cream will separate. Slow and steady is much better.
Add the parsley, the pepper, and serve.
Note: You do not need to add salt for the parmesan cheese is pretty salty on its own.