Kick the jarred stuff! Making homemade Alfredo sauce is easy, takes just a few simple ingredients and tastes so much better than the store bough version.
- Whipping cream
- Garlic powder or minced garlic
- Dried parsley
- Grated Parmesan cheese
How to Make:
- First, in a saucepan over medium heat, melt butter. Then, add in whipping cream and whisk to combine.
- Increase the heat and let the mixture simmer for about 5 minutes. Continue whisking, to avoid burning.
- Whisk in the cheese and garlic. Continue until cheese is combined and the sauce is heated thoroughly.
- Stir in dried parsley.
- If your sauce seems too thick, it can be thinned out with a bit of hot water.
Storage: Keep sauce in a covered container/jar. Use within 2-3 days. Once the sauce is refrigerated, it may firm up. When reheating, whisk cold sauce with a bit of milk or water in a saucepan over low heat. Continue whisking until the sauce is heated completely. I don’t recommend freezing the sauce.
Put Your Homemade Alfredo Sauce to Work:
- Chicken Alfredo Bubble Up
- Chicken Alfredo Pot Pie
- Instant Pot Chicken Fettuccine Alfredo with Broccoli
- Mexican Chicken Alfredo