I will be the first to admit that when I first laid my taste buds on Alfredo Sauce I believed it was magic. The elusive creamy, cheesy, nutty, and completely addicting sauce was a mystery to me. Granted I was 8 I think but still, I though it was dropped from heaven and meant for us to consume every day.
Fast forward ::mumble:: years later and I’ve come to know this sauce as one of the easiest pasta sauce concoctions on the planet. Do you need to make a rue? No. No you don’t and for a beginner cook or a quick on the fly meal night, that fact is proof that you should be making this instead of buying it out of a jar or a plastic tub in the refrigerated section.
There really is something lost in taste when it comes to jarred sauces. I admit, I use them once in awhile when I really need to get something in the belly’s of my beasts quickly; however, I will not buy pre-made Alfredo Sauce. It goes against something in my make up and I just can’t do it no matter how many times I’ve tried to convince myself.
Without further a-do, let’s get started! Take a look at how easily this sauce comes together and then bathe in the magic that is Alfredo Sauce.
First, pictured above is what you will need:
- Heavy Cream
- Butter (the real stuff)
- Parmesan Cheese
- White Pepper to taste
Start with your largest high sided pan. Melt the butter over medium low heat until all of the solids have dissolved.
As soon as the butter melts, add in your garlic. Cook until you start to smell the spice and be careful not to burn it.
Once the garlic aroma begins to take over your kitchen, add in you heavy cream and stir. Bring to a low simmer, about 2 minutes.
Add in your white pepper to taste. Why white pepper? Alfredo Sauce is a white sauce and typically with white sauces, white pepper is added. White pepper is pretty potent so a little goes a long way. Unless you’re like me then I usually double the amount, but I like pepper.
Stir until well combined and your simmer is still cooking along. Add in the Parmesan cheese.
Stir continuously until your cheese is melted and well combined. I used a combination of finely grated Parmesan and shredded Parmesan. I do enjoy the mouth-feel of partially melted cheese so the shredded Parmesan does not bother me. If you want to achieve a pure cream sauce, finely grate your Parmesan or buy pre-grated in the refrigerated section in the plastic tubs. The plastic tubs usually contain no fillers and are easier to find.
Guess what?! That’s IT! You’re done!
Now, the hard part…….. What to eat it with? A spoon? Bread? Fettuccine? Artichoke hearts? Yes, yes, yes, yes! These are viable options and your imagination can run rampant.
I like to put it into my favorite bright orange Descoware oval serving dish that was my Grandmother’s and dip bread in it personally.
What happened to this particular batch? I sacrificed my personal preference and made dinner for the family. This sauce is perfect for dipping our Focaccia Bread in.
Let me know how it goes for you! I’d love to hear what you did with your Alfredo Sauce and how you will never buy it in a jar again.
Happy cooking everyone!
Live, Love, Eat
- 2 cups Heavy Cream
- ½ cup Butter (real butter please)
- 2 cups Parmesan Cheese
- 4 cloves Garlic (minced)
- ¼ tsp White pepper - heaping, or to taste
- Parsley to garnish (Optional)
- Start by melting the butter over medium low heat until all of the solids have dissolved
- Add in the minced garlic and cook until fragrant
- Add in the heavy cream and stir until you reach a low simmer
- Add in the white pepper to taste
- Add in the cheese and stir continuously until melted
- Add to your favorite Pasta recipe or plate as a dipping sauce. Enjoy!
- Live, Love, Eat!
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