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
kosher salt
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.
14 Comments
So bad for you. And so, so good!
Sounds so good, and it is gluten free so my husband would be able to enjoy it as well. Thanks!
SO much better than the jarred stuff – I’ll be keeping this recipe handy, thank you! Love the tip about cornstarch helping in reheating, I have been wondering about how to fix that!
Mmm I love homemade alfredo and this is such a lovely photo! I’ve never tried cornstarch when reheating but will need to try that next time.
I’ve been looking for a basic alfredo recipe. Thanks!
This looks so creamy and delicious; I wish I could taste it right now!
You have some wonderful recipes
I made the Alfredomand it is excellent
Hi Laura! I just wanted to tell you that I have tried MANY homemade Alfredo recipes, and this is BY FAR the BEST one I have ever had. It tastes exactly like the Alfredo sauce Red Lobster uses in their Crab Alfredo dish. I made this sauce to go with a blackened chicken pasta threw together last night and it will become a staple on my menu now. I suppose I’ll thank you later on the extra five pounds that will show up on my hips, but good god it was worth it. Thank you again!
Nina
Thanks for the info…I have made it before with half and half just wanted to see if there was anything new to add.
I just made this. It is ridiculous! It is by far the best Alfredo I have had the pleasure of digesting! Thank you so much for this simple yet amazing recipe!
How many serving does this make? Any recommendations on how much I should make for 18 people?
I’d say 4-6, Kristen. I’d probably triple it!
Made this today and its easy and taste great.
Soo simple and good! I also substituted the heavy cream with half and half and used smart balance light butter so i wouldn’t feel too guilty! I didnt need to add salt on mine. I also squeezed in about 1/4 of a lemon to give it a kick!