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Why buy Alfredo sauce when you can make your own, and cheaper too!
Quick Alfredo Sauce Is Easy–Why Buy?
I’ve never found a store-bought sauce that I’ve really liked. If you are like me, this sauce may be just the ticket.
It’s quick and easy. It’s also creamy and cheesy–exactly what an Alfredo sauce should be.
Get A Smooth Sauce
The secret to getting a smooth sauce is to add your grated cheese gradually.
Now, that may sound at odds with being “quick,” but the process doesn’t take that long and you’ll get top-notch results.
Plain Or Fancy
Made per my recipe, you’ll get a basic and slightly garlicky Alfredo sauce.
If you don’t care for the hint of garlic, by all means leave it out. On the other hand, if you want a distinctly garlicky flavor, up the ante on the garlic.
This sauce also lends itself to an herb flavoring. Some nice herb additions would be oregano, of course, but basil, rosemary and thyme are great additions as well. In fact, a couple of sprigs of lemon thyme would be a perfect flavor if this sauce is served over plain pasta.
The basic recipe calls for Parmesan cheese, and it will be delicious with just the single cheese. However, sometimes I add a bit of Romano cheese or Asiago if I want a bolder flavor. My rule of thumb when I add additional cheeses is to use 3/4 cup of Parmesan and 1/4 cup of Romano. If you plan to use only Parmesan, you will probably have to use the greater amount called for in the recipe.
Quick Alfredo Sauce
- 2 cups heavy cream/heavy whipping cream
- 1 large clove garlic crushed
- 1/2 cup 1 stick unsalted butter
- 1-1 1/2 cups grated Parmesan cheese
- 1/4 tsp white pepper
- 1/2 tsp salt
- melt butter with crushed garlic clove over low heat. Let this cook for about 3 minutes so the garlic infuses into the butter, then remove and discard garlic.
- Slowly add the cream to the butter, while whisking gently.
- Add the cheese, about 2-3 tablespoons at a time and whisk until the cheese is melted—it’s VERY important to add the cheese in small amounts while whisking, otherwise the sauce will be very grainy. It’ll still taste fine and if you don’t mind it a bit grainy, then you can add more cheese at a time.
- Whisk in the white pepper and salt (if salt is needed—taste first)