I think it’s safe to say that Alfredo sauce is one of the most comforting things on the planet. Butter, cream, and cheese – what’s not to love in that equation? I vaguely remember buying the jarred stuff when I first started cooking. But, quickly came to the conclusion that cream based sauces shouldn’t be in a jar, and started making my own.

Couldn’t be any easier. Melt some butter (toss in a clove or two of garlic if your feeling spunky), whisk in some heavy cream, and toss in some Parmesan cheese. Voila! Alfredo sauce. I do add a bit of cornstarch, I like a thicker consistency to my sauce – and, it seems to help with separation issues when reheating leftovers. Great with pasta (obviously), but the possibilities are endless as far as mix-ins go. Shrimp, chicken, bacon and chives, Jon’s favorite is crab cake alfredo – talk about good! But, it’s also great just tossed with some fresh pasta and a side salad. Super simple. Can be kept in fridge for up to 5 days, with no issues. If it seems a bit thick when you go to reheat, add a splash of heavy cream or milk to help thin it out to it’s original consistency.

23 Comments