Alfredo Sauce

"This recipe is my personal Alfredo sauce recipe which I derived from my time working in a restaurant kitchen. It's thicker than most and doesn't separate a whole lot when reheating. When stored in the fridge it tends to solidify but reheating is done easily in both the microwave or a saucepan. It's great for dipping or serving over pasta. As far as the cheese goes I prefer the Sargento Artisan Parmesan to other brands for the flavor it gives. I do not recommend unsalted butter or margarine for this recipe. If the sauce is too thin for your liking simply add more cheese, to thick add more cream or some milk. I sometimes will add a teaspoon or so of minced garlic. Mixing in steamed broccoli and cooked chicken makes a nice touch too."
 
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photo by Boomette photo by Boomette
photo by Boomette
Ready In:
30mins
Ingredients:
3
Serves:
12
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ingredients

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directions

  • In a medium to large sized saucepan melt the butter over medium heat.
  • Add light cream and stir.
  • Allow the cream to warm a bit and then gradually add the cheese to the mixture while stirring.
  • Continue to add cheese until desired thickness is achieved.
  • Mixture will thicken as it cools.

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Reviews

  1. I made half the recipe. It was a job shredding the fresh parmesan but it was worth it. The taste it gives to the sauce is wonderful. We'll do this recipe again. Thanks mrparasyte :) Made for New Kids on the Block tag game
     
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