Homemade Alfredo Sauce
Homemade Alfredo Sauce
A rich, creamy, and indulgent sauce made from butter, cream, and Parmesan cheese perfect for coating pasta, drizzling over chicken, or using as a base for casseroles. This classic Italian-inspired sauce comes together in minutes for an easy, luxurious meal.
Ingredients
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1/2 cup (1 stick) unsalted butter
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2 cups heavy cream
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1 cup freshly grated Parmesan cheese
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2 cloves garlic, minced (optional)
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1/2 tsp salt (or to taste)
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1/4 tsp freshly ground black pepper
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1/4 tsp ground nutmeg (optional, for warmth)
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2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
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Melt the Butter: In a medium saucepan over medium heat, melt butter until fully liquefied.
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Add Garlic (Optional): Stir in minced garlic and cook for 1 minute until fragrant.
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Pour in Cream: Slowly add heavy cream, stirring continuously. Bring to a gentle simmer, but do not boil.
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Add Parmesan: Gradually whisk in Parmesan cheese until sauce is smooth and creamy.
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Season: Stir in salt, pepper, and nutmeg (if using). Adjust seasoning to taste.
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Serve Immediately: Toss with freshly cooked pasta or use in your favorite dishes. Garnish with parsley if desired.
Equipment
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Medium saucepan
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Wooden spoon or whisk
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Measuring cups and spoons
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Garlic press or knife (if using garlic)
Timing
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Prep Time: 5 minutes
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Cook Time: 10 minutes
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Total Time: 15 minutes
Serving Size
Makes about 2 cups (Serves 4)
Homemade Alfredo Sauce
Equipment
- Medium saucepan
- Wooden spoon or whisk
- Measuring cups and spoons
- Garlic press or knife (if using garlic)
Ingredients
- 1/2 cup 1 stick unsalted butter
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cloves garlic minced (optional)
- 1/2 tsp salt or to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp ground nutmeg optional, for warmth
- 2 tbsp fresh parsley chopped (optional, for garnish)
Instructions
- Melt the Butter: In a medium saucepan over medium heat, melt butter until fully liquefied.
- Add Garlic (Optional): Stir in minced garlic and cook for 1 minute until fragrant.
- Pour in Cream: Slowly add heavy cream, stirring continuously. Bring to a gentle simmer, but do not boil.
- Add Parmesan: Gradually whisk in Parmesan cheese until sauce is smooth and creamy.
- Season: Stir in salt, pepper, and nutmeg (if using). Adjust seasoning to taste.
- Serve Immediately: Toss with freshly cooked pasta or use in your favorite dishes. Garnish with parsley if desired.
Frequently Asked Questions (FAQs)
Can I use half-and-half instead of heavy cream?
Yes, but the sauce will be slightly thinner and less rich. You may need to simmer a bit longer to thicken.
Can I use pre-grated Parmesan cheese?
Freshly grated Parmesan melts more smoothly, but pre-grated can work if it’s good quality and finely shredded.
Can I make Alfredo sauce without garlic?
Yes. Garlic is optional and can be omitted for a milder flavor.
Can I add other cheeses?
Yes. Romano, Asiago, or cream cheese can be added for different flavors and creaminess.
Why did my Alfredo sauce separate?
This can happen if the heat is too high or the cheese is added too quickly. Keep heat low and whisk slowly.
Can I make it ahead of time?
Yes. Store in the refrigerator and reheat gently over low heat with a splash of cream or milk to loosen.
Can I use milk instead of cream?
Yes, but the sauce will be thinner. Adding a little cream cheese can help thicken it.
Can I add protein or vegetables?
Absolutely. Grilled chicken, shrimp, mushrooms, or broccoli pair beautifully with Alfredo sauce.
Is Alfredo sauce gluten-free?
Yes. This recipe is naturally gluten-free, but check labels on cheese and seasonings to be sure.
Can I double the recipe?
Yes. Just maintain the same ingredient ratios for best flavor and consistency.
How To Store Homemade Alfredo Sauce
Refrigerator:
Store cooled sauce in an airtight container for up to 4 days. Stir before using.
Freezer:
Not recommended, as cream-based sauces tend to separate when frozen and thawed.
Reheating:
Reheat gently over low heat on the stovetop, stirring often. Add a splash of cream or milk to restore smoothness. Avoid microwaving at high heat, as it can cause separation.
