Alfredo Sauce Recipe
Creamy and indulgent, this Alfredo sauce recipe uses butter, garlic, cream, and Parmesan cheese to create a velvety sauce perfect for pasta and more. It’s simple, quick, and ideal for weeknight dinners or special occasions.
Servings: 4 servings
Ingredients
- 1/3 cup unsalted butter
- 3 cloves garlic minced
- 1 tablespoon all-purpose flour
- 1 cup heavy whipping cream
- 1 cup whole milk
- 3/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground nutmeg optional
Instructions
- Peel and finely mince the 3 cloves of garlic. Set aside.
- In a medium-sized saucepan, melt ⅓ cup unsalted butter over medium heat without browning it.
- Add the minced garlic to the melted butter and sauté for about 1-2 minutes until fragrant but not browned.
- Sprinkle 1 tablespoon all-purpose flour over the butter and garlic mixture and stir continuously for about 1 minute to cook off the raw flour taste.
- Slowly pour in 1 cup heavy whipping cream and 1 cup whole milk, whisking constantly to prevent lumps. Bring to a gentle simmer and cook for 3-5 minutes until thickened.
- Reduce heat to low and gradually stir in ¾ cup grated Parmesan cheese until melted and the sauce is smooth and creamy.
- Add ½ teaspoon salt, ¼ teaspoon ground black pepper, and ⅛ teaspoon ground nutmeg if using. Stir well and adjust seasoning to taste.
- Serve immediately tossed with your favorite cooked pasta or use as a creamy base for chicken, seafood, or vegetables.
Equipment
- Medium-sized saucepan
- Whisk
Notes
Use freshly grated Parmesan cheese for better flavor and smoother sauce. Whisk constantly when adding cream and milk to prevent lumps. Avoid overheating after adding cheese to prevent separation. Thin sauce with milk or pasta water if too thick. Keep warm on low heat if not serving immediately, and stir occasionally. For more garlic flavor, roast garlic or add garlic powder. Alfredo sauce does not freeze well; consume leftovers within 3 days stored in the refrigerator.