Alfredo Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: ½ cup butter
1 pint heavy whipping cream 2 cups
4 ounces cream cheese
½ teaspoon minced garlic
1 teaspoon garlic powder
1 teaspoon italian seasoning
¼ teaspoon salt
¼ teaspoon pepper
1 cup grated parmesan cheese
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Directions: |
Directions:In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted.
Add the minced garlic, garlic powder, italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated parmesan cheese.
Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta! |
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Personal
Notes: |
Personal
Notes: Slowly add in your heavy whipping cream and cream cheese. This will enhance your flavors as well as thicken evenly throughout.
Avoid separating your Alfredo Sauce when mixing it by whisking it together rather than stirring with a spatula.
Parmesan cheese is the key ingredient for making this Sauce thick and creamy. I recommend using a fresh parmesan cheese that you grate yourself or similar. Try to avoid using the powder or grated grated parmesan cheese in a tall can.
The most important rule is not overheating your Alfredo Sauce. Slowly add ingredients on a low and for a short period of time. Melted cheese will break and separate once it gets too hot leaving your cheese clumpy.
When simmering, a shorter amount of time is best. Around 1 minute, whisking it well.
Do not boil or overheat. Boiling will separate and ruin the alfredo sauce.
If you are worried about overheating, add your parmesan with the heat off. This will also precent clumping and separating the alfredo sauce.
Storing in the Refrigerator: I like to pour my Alfredo Sauce in a jar and sealed in the refrigerator. For best results and continued flavoring it will last in the fridge for about 5 days.
Freezing: Unfortunately this Alfredo Sauce does not freeze well. Because of the freshness of it, it will separate when freezing.
Reheating: Slowly, is the key! Slow, low temperatures and stirring often. If it starts to separate, slowly stir it back together over low heat on the stove top. It is best not to microwave this sauce. It becomes more oily and separates just as easily, if not more. Once reheated, do not reheat again.
NUTRITION FACTS
Serves: 10
Calories329kcal (16%)
Carbohydrates3g (1%)
Protein6g (12%)
Fat33g (51%)
Saturated Fat21g (105%)
Cholesterol111mg (37%)
Sodium347mg (14%)
Potassium67mg (2%)
Fiber1g (4%)
Sugar1g (1%)
Vitamin A1218IU (24%)
Vitamin C1mg (1%)
Calcium159mg (16%)
Iron1mg (6%)
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