Several weeks ago, my sister, Rachael called and suggested that I post my Alfredo recipe. What a great idea! … Then life happened … and here we are … two months later! … Anyway, I’m hoping that the “better late than never” philosophy applies!
There’s nothing better than Alfredo sauce! I love it! It’s rich and creamy, and it makes everything better! Try it with vegetables, or rolls, or (here’s an idea) pasta.
I have a few tips about this recipe:
- If best quality sauce is what you’re seeking, use cream instead of half and half. It’s just better. I mean, you could technically use skim milk, if low-fat is what you’re after, but who makes Alfredo sauce for it’s low calorie count? Come on, go big or go home.
- I get the best results when I use the Kraft grated Parmesan in the can. It seems counter-intuitive, because fresh is better, but the powdered kind makes a smoother sauce.
- It’s not so great as a leftover dish. It’s difficult to re-heat, as the fat separates during the process. (If you must re-heat, do it low and slow.) Try to make just enough for one meal. The good news is that it’s quick and easy to prepare. You can just make a fresh batch each time.
So let’s do that right now!
- ½ cup butter
- 2 cloves garlic, minced
- 2 cups cream
- 1/8 - 1/4 teaspoon salt
- 1 ½ cups Parmesan cheese, grated
- Fresh parsley, chopped for garnish (optional)
- In a medium sauce pan, melt the butter over low heat.
- Stir in garlic, turn heat to medium, and saute for 1 minute.
- Add cream and salt. Turn heat up to medium high, and bring to a boil, stirring frequently.
- Boil for 10 minutes, and remove from heat.
- Add cheese, and stir until completely melted.
- Serve immediately.