Alfredo Sauce Recipe Ingredients
Most Alfredo sauces are made with only Parmesan cheese, butter, cream, and salt. But we took the liberty of adding in some garlic and extra seasonings to make it that much more delicious. This is the only recipe you will ever need! Heres the breakdown:
- Parmesan cheese: For optimal results, use real Parmigiano-Reggiano right off the block. Avoid those shaker-style containers or tubs filled with pre-shredded cheese. They dont melt properly, making your sauce grainy. And they simply dont taste nearly as good as fresh.
- Butter: Either unsalted or salted work great. If using salted butter, I recommended omitting the additional salt until youve tasted the sauce and then add extra, if necessary.
- Heavy Cream: We use heavy whipping cream for the ultimate indulgence. This will give you the creamiest, richest results. Go big or go home, right? You certainly can use regular heavy cream, though, and it will still be wonderful!
- Garlic: We use a mix of garlic powder and fresh garlic, which we think is perfect. If you want a more subtle garlic flavor, you could cut back on one or the other.
- Seasonings: Salt, pepper, and dried Italian seasoning. This trio of spices really takes the sauce up a level. Parmesan cheese is already salty, so were only adding in a touch more.
Homemade Alfredo Sauce Ingredients:
To make this American-style Alfredo sauce recipe, you will need the following ingredients:
- Butter: Or you could also substitute olive oil, if you prefer.
- Garlic: Finely-minced or pressed.
- All-purpose flour: To help form a roux and thicken the sauce. If you are making gluten-free Alfredo sauce, however, you are welcome to omit the flour and have a slightly thinner sauce. Or you can use a cornstarch slurry to thicken it .
- Heavy cream and milk: We will use this blend as the base for our sauce.
- Parmesan cheese: I recommend freshly-grating your Parmesan cheese so that it will melt more smoothly into the sauce. Also, grated Parmesan cheese can be tricky to measure correctly simply with a measuring cup, so I recommend using a kitchen scale if you own one.
- Sea salt and white pepper: I like to use fine sea salt and white pepper to season this sauce. If you are new to cooking with white pepper, please note that it has a slightly different flavor and is significantly more potent than black pepper, so you do not need to use as much. That said, if you only have black pepper in the house, that will work too.
- Ground nutmeg: A pinch of nutmeg is typically used in American-style Alfredo, but you can omit this if you prefer.
Ways To Use This Easy Alfredo Sauce
What to do with your cheesy Alfredo sauce? Oh, let me count the ways. You can toss it with pasta, bien sur. Use fettuccine if you’re craving fettuccine alfredo, or elbows if you want mac and cheese. The sauce is also great spooned over steamed vegetables, baked potatoes, fish and other seafood, or chicken.
I’m getting hungry just thinking about it. Good thing I still have a few jars stashed away in my fridge. Happy cooking, everyone!
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Everything Youve Always Wanted To Know About Alfredo Sauce
Friends, you have a lot of questions about alfredo sauce. And thats fair enough! Most of us have eaten our share of alfredo sauceusually in restaurants, or maybe you grew up eating alfredo sauce at home. But, you may not know much about the origins of fettuccine alfredo. What is alfredo called in Italy, you ask yourself? And relatedly, whats in an authentic alfredo sauce recipe? Alfredo vs carbonara: theyre both creamy, heady, delicious pasta recipes. Whats the difference between them? Lucky for you, our passion for alfredo sauce runs true and deepin other words, youve got alfredo sauce questions and weve got alfredo sauce answers! So, the true authentic Italian alfredo sauceyes, it originated in Italyis composed of just Parmesan cheese and butter, and is made creamy by the addition of starchy pasta cooking water. Authenticity is all well and good, but most of us in America grew up eating fettuccine alfredo made with heavy cream and at least a little garlic, and you know what? Not only does using heavy cream in your alfredo sauce guarantee a nice and creamy sauce, its also easier to makethe Italian version has a shorter ingredients list, but is hard to perfect. And as for the alfredo vs. carbonara question? Well, theyre both deliciously creamy, devilishly rich pasta sauces, but theyre quite different! Carbonara has guanciale , egg and lots of Parmesan cheese, whereas alfredo sauce is more simplejust a creamy, sometimes garlicky, Parmesan-y sauce.
How To Make Chicken Alfredo
This dish comes together fast, so have everything ready to go. Heres a summary:*Dont miss the complete printable recipe and video tutorial below.
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Why This Recipe Works:
- Only four ingredients are needed
- The garlic is cooked low and slow into the butter to really infuse the incredible flavor into every bite
- The infused garlic will also turn a beautiful golden brown and give your finished alfredo sauce a gorgeous color
- This recipe will make enough sauce for one pound of dried pasta and the recipe can easily be doubled if you need more
Even Better With These Tips:
I think this sauce is even better than any restaurant that I have been to and the best part is that you can make it yourself! It is thick, creamy, and rich and the perfect sauce on top of your favorite pasta. I know that you will quickly agree that this is the BEST! This will be a recipe that you make again and again, just like I do!
- Slowly add in your heavy whipping cream and cream cheese. This will enhance your flavors as well as thicken evenly throughout.
- Avoid separating your Alfredo Sauce when mixing it by whisking it together rather than stirring with a spatula.
- Parmesan cheese is the key ingredient for making this Sauce thick and creamy. I recommend using a fresh parmesan cheese that you grate yourself or similar. Try to avoid using the powder or grated grated parmesan cheese in a tall can.
- The most important rule is not overheating your Alfredo Sauce. Slowly add ingredients on a low and for a short period of time. Melted cheese will break and separate once it gets too hot leaving your cheese clumpy.
- When simmering, a shorter amount of time is best. Around 1 minute, whisking it well.
- Do not boil or overheat. Boiling will separate and ruin the alfredo sauce.
- If you are worried about overheating, add your parmesan with the heat off. This will also precent clumping and separating the alfredo sauce.
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Cream Cream And More Cream : Homemade Alfredo Sauce Ingredients 101
Now that youre basically an expert in all things alfredo, youll know by simply skimming our alfredo sauce ingredients list that our alfredo recipe is more American-style than authentically Italian. And yet, it yields the hands-down best bowl of fettuccine alfredo you can find on either side of the Atlantic! Authentic or no, its exactly what we crave when were hankering for alfredo and we know youre going to love it, too. Pick your favorite pastafettuccine noodles are the classic choiceand get cooking! Heres everything youll need to make the best alfredo sauce recipe ever:
Mornay Sauce Is Bechamel With Cheese
If you’re feeling fancy, you can call this Alfredo sauce by its classic French name: mornay sauce. If you’re feeling even fancier, you can explain to your adoring dinner companions that a mornay sauce is just a bechamel to which you’ve added a generous amount of cheese.
And what is a bechamel but a roux-based sauce made with butter, flour, and milk. Of course.
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More Easy Weeknight Dinners You Will Love
- Caulifredo Sauce < < this is a really delicious healthy alternative to todays recipe!
- The Best Baked Ziti < < this is my favorite dish to bring to new moms! Its SO good. Check the reviews!
- Greek Pasta with Chicken< < a fun pasta dish with those Greek flavors you love!
- Easy Slow Cooker Chicken Stroganoff< < this white sauce is made with cream cheese. Its delicious!
Alfredo Sauce That Perfectly Reheats
The real magic of this easy Alfredo sauce is that it reheats so well. So many cheese sauces are prone to separating into gritty cheese and puddles of greasy liquid when reheated, but not this sauce. The flour in the roux makes this a very stable, very reliable, and a very forgiving sauce.
The Alfredo sauce will harden into a thick paste once it cools in the fridge, but give it a few minutes of gentle heat on the stovetop or in the microwave, and it will once again become silky and creamy. If you see a few little beads of fat starting to form, just whisk vigorously to blend them back in.
You can also freeze this Alfredo sauce for up to one month. Let it thaw overnight in the fridge before reheating on the stovetop or in the microwave.
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Can I Use Cornstarch To Thicken Alfredo Sauce
To make a cornstarch slurry, whisk together equal parts of cornstarch and waterabout two tablespoons of each from there, add a teaspoon or two at a time. Start by whisking just two teaspoons of the slurry into the sauce, let it come to a boil, which will activate the starch, and then add more if needed.
Why Use A Roux In Alfredo Sauce:
- No heavy cream! This is already a rich sauce so it makes me feel a little better about myself to use milk instead of cream.
- The sauce will be so creamy and have the perfect thickness to it for coating the noodles and not being runny.
- The sauce wont separate. Weve all had the alfredo sauce that separates into a greasy mess and nobody likes it.
- You can store and re-heat this sauce. Traditional alfredo sauce breaks when reheated but this one makes great leftovers.
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Is There A Way To Make A Lighter Version
You can swap ingredients to try to make a lighter version of this easy alfredo sauce recipe, but the results will not be the same.
Try using half-n-half or milk for the heavy cream. Add less butter and add more liquid instead. To help thicken the sauce, stir in some low-fat cream cheese.
Another option is to start with a roux made from melted butter and flour. Check out my chicken alfredo spaghetti sauce recipe for that version.
Is Alfredo Sauce Keto
Yes! This is totally keto! Crazy, I know! But such good news if you are following a low carb diet this can be a great recipe to enjoy while cutting back on other favorite meals.
Even though it is keto and considered a low carb recipe, it is still full on creamy, thick and rich white sauce. It will be like dessert in your mouth! This easy to make Alfredo Sauce recipe will have you saying MMMMM and AWW, with every bite.
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The Foolproof Way To Make Alfredo Sauce At Home
Youll start by lightly toasting garlic in a bit of butter, cooking just until fragrant. Youll then add the cream before the garlic browns, since burnt garlic can turn the sauce bitter in an instant. You want to use dairy with a decent amount of fat like heavy cream or half-and-half because it gives the sauce its richness and smooth texture, so it is best not to substitute milk.
Just before serving, youll stir in freshly grated Parmesan cheese, nutmeg, and salt and pepper. Serve the sauce hot from the stove before it thickens upon cooling. If the sauce is too thick, dont worry you can whisk in an extra splash of warm cream to loosen it back up.
How To Make Chicken Fettuccine Alfredo
Sometimes its hard to believe that such an iconic dish like chicken fettuccine alfredo could be so fast and easy. But it really only takes about 30 minutes, maybe 40 minutes the first time you try it. Or if you have children who like to torment each other in the background, that will definitely slow you down.
First we need to sear our chicken. Start by slicing your chicken in half horizontally into cutlets, like this:
Slice the chicken with a sharp knife and avoid sawing, which will shred your chicken not what we want.
Once you have your chicken sliced into cutlets, pat each one thoroughly with a paper towel to get it completely dry.
Rub it with salt, pepper, and a bit of smoked paprika. You dont have to add the paprika, but I love the subtle flavor it adds! It also adds nice color to the chicken.
Sear your chicken in super hot oil. Do not move it once its in the pan! This is how you get a nice brown sear.
When you flip the chicken, add in a little butter. This adds flavor to the chicken and helps it brown.
Remove the chicken and make the sauce in the same pan. Add in a whole lotta butter. This is not an apology. I mean, if you are on a diet, you probably just shouldnt make chicken alfredo.
Add in 5 cloves of garlic. You can add less if you are a wimp. Just kidding. But do not underestimate the power of garlic! Dont be afraid of it!
Heres how I like to smash each clove, peel, then mince.
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Use Your Sauce To Make Chicken Alfredo
One of my favorite ways to use homemade alfredo sauce is making a quick chicken alfredo! Heres how I make it:
Homemade Alfredo Sauce With Cream Cheese Faq’s
- How Do I Serve Alfredo Sauce?
- Use this alfredo sauce in any recipe that calls for jarred alfredo sauce. This is a great use for leftovers if you have any.
- My family loves alfredo sauce served over some cooked pasta like the spiral Rotini pasta.
- You can add some chicken to the sauce and serve it over fettuccine noodles for a homemade fettuccine chicken alfredo dish.
- Use it as a dip for breadsticks, pizza, or mozzarella sticks.
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How To Make Homemade & Easy Alfredo Sauce
The traditional/classic way requires some simple ingredients and only a few steps. Also, please watch the quick video attached.
Alfredo Sauce From Scratch Recipe
My whole family prefers white sauce over red with our pasta. But buying jarred sauce just doesnt fill the craving from that restaurant quality taste.
Plus, making your own Alfredo sauce from scratch is surprisingly easy and quick and uses just 4 everyday ingredients.
Affiliate links are used in this post.
- 8 oz unsalted butter, room temp
- 5 oz shredded Parmesan Cheese
- 1 tablespoon roasted garlic
Step 1: In a small sauce pan or skillet melt butter with added roasted garlic.
Step 2: Whisk while slowly pouring in the heavy cream. Continue to whisk until everything is blended.
This set of 3 whisks is perfect, and you cant beat the price!
Step 3: Remove the sauce pan from the heat. Add and whisk in the cheese until the cheese is melted. Add salt and pepper to taste.
Step 4: If mixture is too thick add more heavy cream until the sauce reaches the desired consistency.
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