Alfredo Sauce Recipe
This is an American-style Alfredo Sauce. It takes some origins from the traditional sauce like cheese and butter but combines more ingredients to make the recipe more complex.
Ingredients
- 1 tablespoon of butter
- 1 cup of milk (whole and 2% work best)
- 1 cup of heavy cream
- 1 cup of freshly grated Parmesan cheese
- 1 tablespoon of all-purpose flour
- 2 cloves garlic, finely minced or pressed
- 1 cup of onions, diced or sliced (optional)
- ½ teaspoon of sea salt
- 1 pinch of white or black pepper
- 1 pinch of nutmeg (optional)
Instructions
- Make a roux. Melt butter into a large saucepan over medium-high heat. Add garlic and onions and sauté for one minute. Remember to stir frequently to avoid burns. Mix in your flour and sauté for another minute. Keep stirring frequently. If you don’t stir, the mixture will clump and burn.
- Add milk and heavy cream. Whisk until combined evenly.
- Cook the mixture until it reaches a simmer. Reduce the heat to medium-low and cook until thickened or one to two minutes.
- Add in the salt, pepper. Nutmeg, and Parmesan cheese. Whisk until the cheese is completely melted and the sauce is creamy and smooth.
- Taste to make sure there's enough salt and pepper. Add any if needed.
- Serve warm over chicken or pasta.
Notes
The sauce yields enough to enjoy with one pound of pasta. To store this sauce, let cool after cooking. It should reach room temperature before you transfer it to a mason jar or storage container. Refrigerate for up to three days. It’s not recommended for freezing or long-term storage.
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