Quick and Creamy Homemade Alfredo Sauce

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 improves everything it touches!  Try it with vegetables, or rolls, or (here’s an idea) pasta.  I have a few tips about this recipe:  

  1.  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.  
  2.  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.
  3. 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!
    Quick and Creamy Homemade Alfredo Sauce
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    Prep Time
    5 min
    Cook Time
    10 min
    Total Time
    15 min
    Prep Time
    5 min
    Cook Time
    10 min
    Total Time
    15 min
    1. ½ cup butter
    2. 2 cloves garlic, minced
    3. 2 cups cream
    4. 1/8 - 1/4 teaspoon salt
    5. 1 ½ cups Parmesan cheese, grated
    6. Fresh parsley, chopped for garnish (optional)
    1. In a medium sauce pan, melt the butter over low heat.
    2. Stir in garlic, turn heat to medium, and sauté for 1 minute.
    3. Add cream and salt. Turn heat up to medium high, and bring to a boil, stirring frequently.
    4. Boil for 10 minutes, and remove from heat.
    5. Add cheese, and stir until completely melted.
    6. Serve immediately.
    1. Makes approximately 3 cups sauce
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    In a medium sauce pan, over low heat, melt
    ½ cup butter
    Then sitr in
    2 cloves minced garlic
    Sauté for 1 minute.

    1/8 – 1/4 teaspoon salt
    2 cups cream
    Increase heat to medium-high.

    Stirring constantly, bring to a boil, and cook for 5 minutes.

    Remove from heat, and add
    1 ½ cups Parmesan cheese, grated
    Sir until completely melted.

    Garnish with fresh chopped parsley, if desired.

    Serve immediately over fresh pasta.

    Buon appetito!