Alfredo Sauce
A rich, creamy, and classic Alfredo sauce made with butter, garlic, cream, and freshly grated Parmesan. Smooth, silky, and deeply flavorful, this homemade sauce is perfect for pasta, vegetables, or proteins and comes together with simple ingredients and careful technique.
Ingredients
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- ¾ cup freshly grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 tsp dried herbs (⅓ rosemary, ⅓ thyme, ⅓ basil)
- Salt to taste
Instructions
- Heat a wide, heavy-bottomed pan over low to medium heat. Add the unsalted butter and allow it to melt slowly.
- Add the minced garlic to the melted butter and sauté gently for 30–60 seconds until fragrant. Avoid browning the garlic to prevent bitterness.
- Slowly pour in the cream while stirring continuously to help the butter and cream emulsify. Let the mixture warm gradually without boiling.
- Freshly grate the Parmesan cheese and keep it ready. Fresh cheese melts better and creates a smoother sauce.
- Reduce the heat to low. Add the grated Parmesan a little at a time while stirring constantly to ensure smooth melting.
- Add garlic powder, black pepper, and the dried herb mix (rosemary, thyme, basil). Stir well to distribute the flavors evenly.
- Taste and add salt only if needed, as Parmesan already contributes saltiness.
- Continue cooking on low heat, stirring frequently, until the sauce thickens enough to coat the back of a spoon.
- Once smooth and glossy, remove from heat and serve immediately over pasta, vegetables, or proteins.
Notes
Allow the sauce to cool completely, then store it in an airtight container in the refrigerator for up to 4–5 days. Reheat gently over low heat while stirring frequently.
Pro Tip – Fixing Oil Separation
If the sauce looks oily or separated:- Add 2 tablespoons hot water
- Mix vigorously using a spoon or milk frother