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.
Homemade Alfredo Sauce
8 tablespoons (1 stick) butter
2 cups heavy cream
3 tsp cornstarch
2 tbsp cold water
1 cup Parmesan cheese, shredded
groud white pepper
Melt the butter in a large saucepan over medium-high heat. Slowly whisk in the heavy cream. Cook, over medium heat until simmering. Combine the cornstarch and cold water, whisk into the cream mixture.
Cook, whisking constantly, until sauce thickens.
Take off heat, and whisk in the Parmesan cheese. Season to taste with salt and white pepper.