What is alfredo sauce made of

My husband and I made this sauce served over fettuccine noodles for my friend and her husband, as they just had their third child a few days ago and we figured they could use the break from cooking - they went nuts, they loved it so much!

Even their two younger sons 3 and 2 loved this dish. Another good tip is to add a can of drained mushrooms to the sauce - it really tastes great. The next time I might use milk and a little cornstarch instead of the cream as one previous reviewer suggested and perhaps reduced fat margarine to save on fat and calories.

Be sure to use fresh shredded parmesan available in bags in the dairy section , Kraft grated just doesn't do it as well - and the shredded parm melts really well. ENJOY this incredible dish! Thank you, Rebecca! Rating: 4 stars. Very good flavor in this recipe, but I did add a 2nd clove of garlic. If you just stir the cream into the butter and let it simmer, it will seperate. I gently whisk the cream and butter the entire time it's simmering and whisk while adding the cheese a little at a time and it doesn't seperate, even after a day in the fridge.

The consistency is a little hard to get smooth, but probably because parmesan is a very hard cheese with a granular texture to begin with, and doesn't melt smoothly. Also, make sure you use unsalted butter - if you use margarine or lightly salted butter, it's way too salty. I used this recipe to make a white chicken lasagna, which was absolutely delicious, and it held up well in the refrigerator to have leftovers the next day.

Holy Moly! My husband loves alfredo, and he freaked out because this was so good. I made a double recipe, added 1. It was a little thin at first, but thickened as it cooled. I used genuine Parmesan Reggiano and it melted wonderfully smooth--just be sure to add only a handful at a time. Do not boil, or the sauce will separate. Muffin Mom N Garlic Girl. I love this recipe and make it for my boyfriend at least once a week!

Butter and Olive Oil — This combination gives the dish an amazing taste and flavor! Cream Cheese — Make sure you use whole fat cream cheese, not reduced or fat free, for a creamy, delicious sauce. Whipping Cream — I use heavy whipping cream as it makes a thick and creamy Alfredo sauce.

Stone House Seasoning — Adds the seasoning to the sauce that gives it the perfect flavor! It contains the perfect amount of pepper and garlic to season this recipe perfectly! Parmesan Cheese — Make sure you use real Parmesan cheese — the kind in a wedge or block. Shred it yourself right off the block.

It only takes a minute and it is so worth it because Parmesan is such an important part of the dish. Mozzarella Cheese — Use whole fat cheese and not reduced or fat free for the creamiest, best Alfredo. Here are a few tips that help make it so delicious and such a simple, much loved recipe! My family loves this rich and delicious Alfredo sauce over cooked pasta. We love to serve it over fettuccini, but it is delicious over penne too. Add chicken for a chicken Alfredo that is out of this world delicious.

Refrigerate — Add any leftover sauce to an airtight container or jar with airtight lid and place in the refrigerator for 4 to 5 days. Make sure to refrigerate any remaining sauce within the first 4 hours. Not for Freezing — Unfortunately, due to the fresh heavy cream and dairy content of this sauce, it does not freeze well and tends to separate if frozen. Reheat — This does better when reheated slowly on low heat on the stove.

Just remember to reheat slowly and stir often to maintain the creamy consistency after reheating. Pasta recipes are some of our favorites and I have several delicious recipes here on the site I hope you try! Thank you! Best alfredo sauce EVER. Hit with the entire family. SO easy and delicious. This one I Love! This is such a delicious recipe! I only put half of the cheese in family tastes and it is the favorite whenever we have this sauce!!!

I varied slightly as I was short on heavy cream, so I made the roux. Also short on Parm, I added a little smoked Gouda.

The kids liked it better than the ravioli! Thanks Amy. This post may contain affiliate links. Read our disclosure policy. What is Alfredo Sauce? Avoid those shaker-style containers or tubs filled with pre-shredded cheese.

Butter: Either unsalted or salted work great. 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! See note below for lower-calorie options.

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. To us, this sauce is meant to be indulgent, so we go all out and use heavy whipping cream, but if you want to lighten it up and cut back on calories a little, we get it! Regular heavy cream, half-n-half, or whole milk can definitely be used.

Keep in mind, that the less fat content, the less thick the sauce will be. How to thicken Alfredo Sauce? We think our recipe is thick enough, but if you want it even thicker, you have a couple options. Slowly, whisk the slurry into the simmering sauce until the desired consistency is reached. Is it gluten free? This recipe does not include a roux made with flour, so it is considered gluten free. Is Alfredo sauce keto? This sauce is low carb.

How many cups does this yield? My idea of the best alfredo sauce! Made with basic ingredients like rich cream, butter and milk, and abundance of flavorful real! There's also a hint of garlic to bump of the flavor. Servings: 6. Prep 10 minutes. Cook 10 minutes. Ready in: 20 minutes. Instructions Melt butter in a large, deep skillet or saute pan over medium heat.

Add flour, cook 30 seconds stirring constantly, then add garlic and saute until flour and garlic are golden, about 30 seconds longer. While whisking slowly pour in heavy cream and milk. Cook stirring constantly until mixture simmers and thickens slightly. Remove from heat, stir in Parmigiano-Reggiano. Return to low heat, stir and let cheese melt through.

Cover and keep warm over warm heat, stirring occasionally, until pasta is finished. Makes about 2 cups sauce, enough for about 12 oz.

Tip: start pasta cooking just before you start cooking the sauce so they finish about the same time. If desired you can thin coated pasta with some of the warm pasta water as it rests, it will thicken upon standing. Nutrition estimate is for sauce only, not including pasta.