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Home » Dips/Sauces/Dressings » Quick Alfredo Sauce

Quick Alfredo Sauce

May 17, 2017 by Judith Hannemann

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Make your own delicious alfredo sauce super quick!

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.

Make your own delicious alfredo sauce super quick!

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.

Make your own delicious alfredo sauce super quick!

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.

Make your own delicious alfredo sauce super quick!

The Recipe

 

Make your own delicious alfredo sauce super quick!
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Quick Alfredo Sauce

Why buy Alfredo sauce when you can make your own, and cheaper too!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Dips/Sauces/Dressings
Cuisine: Italian
Keyword: Alfredo sauce
Servings: 3 cups
Calories: 1036kcal
Author: Judith Hannemann

Ingredients

  • 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

Instructions

  • 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)

Nutrition

Serving: 1serving | Calories: 1036kcal | Carbohydrates: 7g | Protein: 23g | Fat: 104g | Saturated Fat: 65g | Cholesterol: 343mg | Sodium: 1217mg | Potassium: 182mg | Sugar: 1g | Vitamin A: 3710IU | Vitamin C: 1mg | Calcium: 667mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Make your own delicious alfredo sauce super quick!
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Filed Under: Dips/Sauces/Dressings Tagged With: cheese, cream, sauces

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Comments

  1. Carole from Carole's Chatter says

    May 17, 2017 at 3:50 am

    I did a sauce like this last night – I added the cheese all at once but it still turned out smooth. I also added a beaten egg very slowly after the sauce had been taken off the heat – was a lovely sauce. Cheers
    Carole from Carole’s Chatter recently posted…I’m Still Here by Clélie AvitMy Profile

    • Judith Hanneman says

      May 17, 2017 at 5:06 am

      I have a really rich one that uses 6 egg yolks and that’s perfect every time–but involved. Glad putting in all the cheese worked out well for you Carole. I did it once and it was kind of gloppy BUT it was pre-grated cheese I bought. Perhaps if it was grated just before I used it, it may have turned out better.

  2. Cheryl says

    May 17, 2017 at 8:23 pm

    Gotta put a little cream cheese in it too.

    • Judith Hanneman says

      May 17, 2017 at 8:26 pm

      By all means!! This one is just basic.

  3. Marisa Franca @ All Our Way says

    May 17, 2017 at 8:39 pm

    Judith, I’m in complete agreement with you. Heavy whipping cream is NOT expensive if you purchase it at a Costco or Sam’s. The natural taste is so much better. Your recipe is how I make my sauce for my au gratin dishes. Excellent recipe for many dishes.
    Marisa Franca @ All Our Way recently posted…Italian Mother’s Day Greeting With Musical Tribute By PavarottiMy Profile

    • Judith Hanneman says

      May 17, 2017 at 9:01 pm

      I don’t have a Costco by me–I hear such great things so I’d like one to come here. Heavy cream is an item that’s a must-have for me even though it’s pricy. Sometimes there’s sales though.

  4. Betty says

    May 22, 2017 at 1:56 am

    I tend to use different cheeses in my alfredo. Im a cheese lover. Fontinella, kerasi and asiago are some of the other cheeses that I’ve used. Omg if you love the flavor of Italian cheeses then try it with another one of these cheeses. You won’t want to do the basic parm- ramano any more!

    • Judith Hanneman says

      May 22, 2017 at 2:03 am

      I adore Asiago and use it in my more involved (and much richer) Alfredo sauce. I’ve eaten Fontinella but never cooked with it. I never heard of kerasi but now i must try it!!! I’m a total cheesehead too! BTW I recently tried cotija and find that I like it much more than Romano, which is what it reminds me of.

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