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Garlic Alfredo Sauce

Homemade Alfredo sauce is be one of the best things you can make from scratch. It is deceptively simple to make with only 4 ingredients: butter, heavy cream, Parmesan cheese, and (optional) garlic.

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Let’s Talk Cheese!

Of course, shredding the cheese yourself is preferable. But I sometimes buy bulk shredded cheese at Sam’s Club. The Member’s Mark Brand has a great shredded cheese that tastes fresh. It is not exactly the same as shredding your own, but it will work if you are in a hurry! I like this one because it doesn’t have any added anti-caking agents.

Garlic Alfredo Sauce

Start by sauteing garlic in melted butter over medium heat until garlic is fragrant. Reduce heat to medium low.

Sauté the garlic in a little butter. Do not let it burn!

Stir in heavy cream. Heat the cream and garlic over medium low heat, stirring constantly. Continue cooking until it is hot and just starting to show signs of bubbling around the edges of the pan. DO NOT BOIL!

If you add cold cream like I did, the butter can start to solidify. It will be fine; it will melt and incorporate into the cream as it warms back up.

Still stirring constantly, stir in freshly shredded Parmesan cheese. Keep stirring until all the cheese is melted and the sauce is thickened slightly. Reduce heat to low.

Add the cheese just as the edges of the cream are starting to show signs of bubbling.

If the sauce is too thick, add a little milk or some pasta water. (If you are serving it with pasta). If the sauce is too thin, add some more cheese! Remember to keep it on low to medium low until all the cheese is melted. The sauce will thicken as it cools so it should be a little thinner than what you expect.

Keep warm over the lowest burner setting. Do not boil the sauce after the cheese has been incorporated! The sauce will “break” and separate and you will have to start over. Trust me; you don’t want to start over.

Taste the sauce to make sure it does not need salt. Cheese has a lot of salt in it naturally so be sure to taste it before adding more!

Tips

  • Grated cheese will melt faster than shredded.
  • If the sauce is too thin, add more cheese.
  • Thin the sauce with a little milk OR pasta water.
  • The sauce will thicken as it cools.

Garlic Alfredo Sauce

Garlic Alfredo Sauce

  • Servings: 4-6
  • Difficulty: easy
  • Rating:
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Ingredients

  • 2 Tablespoons butter
  • 1-3 garlic cloves, minced (measure with your heart on this one)
  • 1 cup heavy cream
  • 1 cup freshly grated or shredded Parmesan cheese

Directions

  1. Melt butter over medium heat in medium saucepan or medium skillet.
  2. Saute garlic until fragrant. Do not burn!
  3. Reduce heat to medium low and stir in heavy cream.
  4. Heat cream just until it is heated through. DO NOT BOIL.
  5. Add shredded or grated Parmesan cheese.
  6. Stir constantly until cheese is melted through and sauce is creamy.
  7. If sauce is too thick, add pasta water or milk to thin.
  8. If sauce is too thin, add more Parmesan cheese.
  9. Serve warm.

Ree Oxford
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One response to “Garlic Alfredo Sauce”

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