Homemade Alfredo Sauce

I am a big fan of alfredo and would like to eat it a lot but the good sauce is horribly expensive and even the cheap, strange tasting stuff is almost $2 a jar. I would love to be able to make up my own sauce from scratch.

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Comments

  1. Joe says

    Homemade Alfredo Sauce

    The trick to a good alfredo sauce is romano cheese along with your parmesan. A friend taught me using this recipe and it tastes EXACTLY like Olive Garden (my favorite)!

    1/2 stick salted butter
    1 tablespoon minced garlic
    1/2 cup heavy whipping cream
    1/2 cup half/half
    1/2 cup parmesan cheese (grated or shredded)
    1/2 cup romano cheese (grated or shredded)
    KOSHER salt and pepper to taste

    Melt your butter and saute the garlic for about 2 minutes over high heat.
    Turn stove to medium/high and slowly add the whipping cream and half and half, stirring constantly, until ALMOST boiling.
    When the cream/butter mix gets hot, very slowly add the cheeses.
    Turn stove to low/medium and simmer for about 30-45 minutes, stirring often.

  2. Panya says

    The easiest way to make it is with 1 stick of salted butter, 1 cup of cream or half/half, and 1/2 to 1 cup of grated parmesan cheese [depending on how thick you like it] heated in a saucepan. Add salt and pepper to taste.

    I’ve even made this with powdered milk. I just added some flour to the butter and cooked it for a minute or two before I added the reconstituted milk and cheese. [The flour and butter form a roux which thickens the sauce as it cooks.]

  3. Christine says

    The easiest and less expensive way to make it is with minced garlic, oil and I use skim milk like you make gravy. Then when it is thick mix in lots of grated parmesan cheese with salt and pepper to taste then mix in with noodles.

  4. Kat says

    Alfredo sauce is really easy to make, and very tasty, and NO complicated or expensive ingredients. I use the store/sale brands for everything in this recipe. :)

    Ingredients:
    4 oz. cream cheese, cubed
    1 cup milk
    1/4 cup butter
    1/2 tsp. garlic powder
    1/2 tsp. black pepper
    1 4 oz. can mushroom stems and pieces(optl.)

    Combine all ingredients in a medium saucepan on medium-low heat until cream cheese is completely melted and mixture is well blended, stirring occasionally.

    Enjoy! :)

  5. Jigs says

    Alfredo Sauce

    Ingredients:
    2 cups Whipping Cream
    ½ cup Parmesan Cheese, freshly grated
    ½ cup Romano Cheese, Freshly grated
    4 Tbsp Butter

    Directions
    Over low heat, melt butter in a non-stick skillet. Stir in whipping cream and blend well. Add parmesan cheese and stir until sauce thickens. Do not boil. Thicken sauce with more cheese, or thin with more cream. The alfredo sauce should generally be creamy.

  6. Jenny says

    In the interest of being more clear, I’m gonna be more specific about making a more economical Alfredo sauce. Others above have posted correctly but for the newby cooker, it might be difficult to implement.

    3 Tbls. butter
    1 Tbls. minced garlic
    3 Tbls. flour (or 4 for really thick)
    2 cups milk
    1/2-1 cup Parmesan
    salt & pepper to taste
    1 tsp. parsley flakes, optional

    Melt the butter in a med. sauce pan or frying pan over medium heat.
    Add garlic and saute lightly (1 minute or so).
    Add flour and mix in well and cook for 2-3 minutes (it will start to look sort of dry). Do not brown the flour.
    Remove from heat.
    Using a whisk, gradually but steadily, add milk whisking all the time.
    Once incorporated, return pan to medium heat and continue to cook until thickened.
    Add Parmesan and stir until melted and blended.
    Taste and adjust seasonings, adding salt & pepper and optional parsley.
    Pour over pasta and serve.

    This can also be the sauce for a vegetable or chicken lasagne.
    Or you can omit the garlic and use sharp cheddar instead of the parmesan for a cheddar cheese sauce.

  7. Becky says

    Real Fettucine Alredo

    1 pound fettucine noodles
    8 Tbsp. butter
    1 cup heavy cream
    1 cup freshly grated Parmigginao-Reggiano cheese
    Freshly ground black pepper, to taste
    Freshly grated nutmeg

    As the water for the pasta begins to boil, melt butter in large sauté pan over low heat. Add cream to butter and let it warm.

    At the same time, salt the pasta water and cook until al dente, according to package instructions. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.

    Remove from heat and serve immediately with additional cheese on the side.

    Serves 4-6

    –Parmaggano-Reggino Cheese Cookbook

  8. Lorraine says

    Veronica,

    Alfredo is so very simple!

    Melt 3 TABLESPOONS BUTTER in saucepan.
    Add 1 CUP HEAVY CREAM & cook for about 30-45 seconds.
    Add 1 CUP PARMESAN CHEESE & stir until an agreeable consistency.
    Season with ground pepper to taste.

    ENJOY!
    Lorraine

  9. Julie says

    Melt in medium saucepan using low heat:
    1 stick of salted butter
    1 oz. cream cheese

    Turn heat up to medium and add:
    1 teaspoon garlic powder
    1 can (12 fl. oz.) evaporated milk

    Once mixture is warm, add 3/4 fresh grated parmesean cheese and stir until cheese melts. Salt and pepper to taste. I often sprinkle some oregano on top when serving.

  10. Ann says

    Here’s the one I use.

    1/4 cup (1/2 stick) margarine or butter
    1 1/4 cups half and half, divided
    3/4 cup grated Parmesan cheese
    1/4 tsp pepper
    1/8 tsp ground nutmeg
    Dash salt

    Melt margarine over medium heat; stir in 3/4 cup half and half. Stirring constantly, cook over medium heat 2-3 minutes. Stir in remaining 1/2 cup half and half, cheese, pepper, nutmeg and salt; cook stirring until smooth.

    4 servings

    Any recipe you try will be even better if you add 1/8 tsp nutmeg to it!

  11. Kimberly says

    I’ve made a goat cheese pasta dish lately that rivals in my mind a good alfredo, and goat cheese is, I believe, a more healthy choice than all the creams called for in a good alfredo sauce:

    Goat Cheese Alfredo Sauce/Pasta

    1-2 Tablespoons olive oil
    Onions, chopped
    Golden and/or green peppers, chopped
    Garlic, bruised, chopped
    1 can stewed tomatoes
    1/2 can of water. Use the tomato can. ;-)
    1 16 oz. package goat cheese

    1 package pasta, cooked separately, drained

    Saute chopped onions and golden and/or green bell peppers in 1-2 Tablespoons olive oil. (I like spring onions best.) Add fresh chopped garlic (again to taste) after the onions and peppers have softened and then add 1 can of stewed tomatoes and half a can of water to your skillet. When this is bubbling hot, add 1 16 oz package of goat cheese. The goat cheese will melt very easily. Simmer ’til hot.

    Cook your pasta separately, drain, and place in a pasta bowl. Pour goat cheese sauce over and mix with a large fork. Grate over top fresh black pepper and nutmeg. With salad, bread, this recipe feeds four easily.

    Delicious and easy…Big hit with guests, and I assure you it’s affordable!

    • Romana says

      I cannot wait to try this out! I have never been a fan of traditional Alfredo because i do not care for Parmesan cheese, but, the kids love it, and, Goat Cheese is a big hit in our home.
      Thank you so much!!

      -Romana

  12. Tish says

    A chef once showed me a trick in case you don’t have any cheese… you can use butter, milk, flour, salt & pepper and a pinch of nutmeg. Taste really close to the cheese version and is a great substitute if you are on a budget.

  13. Rose says

    Quick and Easy Alfredo Sauce

    Prep Time: 5 Minutes
    Cook Time: 5 Minutes Ready In: 10 Minutes
    Yields: 4 servings

    INGREDIENTS:
    1/2 cup butter
    1 (8 ounce) package cream
    cheese
    2 teaspoons garlic powder 2 cups milk
    6 ounces grated Parmesan
    cheese
    1/8 teaspoon ground black
    pepper

    DIRECTIONS:
    1. Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

  14. Sherrie says

    Here’s my simple recipe. We don’t even have to go to Olive Garden it is so good…

    2 T butter and garlic. (recipe calls for 3-4 garlic cloves, but I just use garlic powder or garlic salt. Saute this in pan. Add 1 pint heavy whipping cream. Stir. Kinda looks like gravy. Add 1 canister Parmesan cheese. Continue stirring. I make one recipe to use as dipping sauce and one to go with chicken alfredo.

    Hope you like it:)

  15. jonathanellinger says

    3Table spoons of butter
    5Mince garlic clove
    Half gallon heavy cream
    Roman graded cheese 1block
    Fresh basil
    salt pepper

  16. Rebecca says

    I found one that the Pioneer Woman uses and it is really simple to make.
    1/2 cup (1 stick) salted butter.
    1/2 cup heavy whipping cream
    2 cups Parmesan cheese (I like to use Frigo)
    a little bit of pasta water for thinning out if needed

    Melt butter, add cream and bring to a boil (careful on this so you don’t scald it).
    Add salt and pepper to taste
    put in a bowl and then mix in cheese.
    Throw in the fettuccine noodles and mix together. If to thick, add pasta water a little at a time until desired consistency.

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