Rich and Creamy Homemade Alfredo Sauce - 20 Dishes

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Rich and Creamy Homemade Alfredo Sauce

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dinner, Side Dish
Servings: 4 people
Calories: 441kcal

Ingredients:

Instructions:

  • In a medium saucepan, over medium heat, melt the butter.
  • Add the fresh garlic and sauté until the garlic is lightly browned.
  • Add a dash of salt and ground pepper and stir.
  • Sprinkle the arrowroot over the butter/garlic mixture and stir. You want to use enough flour to soak up the butter, but not so much that you end up with a super heavy dough. The goal here is to create a roux.
  • Cook this mixture for about 4 minutes, stirring consistently to keep it from burning. This will help remove that "raw" taste that the flour will have. You want the flour to be very lightly browned.
  • After you've cooked the flour, pour the cream and milk in, and use a whisk vigorously until all the clumps of flour are gone and the mixture starts to thicken.
  • Slowly start adding the shredded Parmesan, while continuing to whisk. Don't stop whisking or else you'll end up with clumpy sauce. This is the slowest part of making the sauce. Add the cheese little by little until it's all incorporated.
  • Remove from heat and taste for salt and pepper. Adjust as needed.
  • This sauce can be refrigerated and reheated. I have never frozen it and reheated it, but I think it would probably do fine. To reheat, slowly heat over low heat while whisking. You may need to add a little milk or cream in order to get it to the right consistency. Be careful not to heat it too fast or else it will break and you'll be left with a separated mess of goop in the pot.

Nutrition

Calories: 441kcal | Carbohydrates: 7g | Protein: 16g | Fat: 39g | Saturated Fat: 24g | Cholesterol: 121mg | Sodium: 884mg | Potassium: 128mg | Fiber: 0g | Sugar: 2g | Vitamin A: 1380IU | Vitamin C: 0.9mg | Calcium: 532mg | Iron: 0.3mg
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