Alfredo sauce is rich and comforting–not to mention a crowd favorite. I learned to make this in a cooking class I took over a decade ago and I’ve never felt it needed altering, the recipe is that good! It’s simple but also divine.
I recommend buying a block of parmesan cheese and shredding it yourself; I find it melts better than pre-shredded cheese. However, pre-shredded parmesan cheese will work, it just doesn’t get as smooth. It will still be delicious though!
I was a little skeptical of the nutmeg at first but it adds a wonderful spice and warmth to the sauce. I worried it would make it sweet or give me autumnal vibes but it does not. Don’t skip the nutmeg! And the garlic powder is just as important. If you only have garlic salt that will work, you might just need to add a splash more cream so it isn’t too salty. The parmesan cheese is salty enough so you won’t need to add any more.
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Alfredo Sauce
Description
Simple and delightful alfredo sauce!
Ingredients
- 4 tbsp Butter
- 2 C. Cream
- 1 1/2 C. Grated Parmesan Cheese
- 1/2 tsp. Nutmeg
- 1 tsp. Garlic Powder
Instructions
Heat butter and cream in a small pot on medium low heat–DO NOT BOIL.
Stir occasionally until butter is melted then add the parmesan cheese.
Stir occasionally until cheese is melted. The sauce should not be stringy from the cheese but smooth. If it is stringy, add more cream. This will take a while since we don’t want the sauce to boil. If the sauce boils the butter and cream will split. So just be patient as the cheese melts.
Once the butter, cream, and cheese mixture is smooth, stir in the garlic powder and nutmeg. Serve immediately over noodles, vegetables, or use on pizza, or as a dipping sauce.
Store in the fridge in an air-tight container.
Notes
This sauce should be stored in the fridge up to a week. It will firm up in the fridge but don’t heat it up in the microwave. It’s best to warm it up on the stove on low. Low temperature is key here, you don’t want the butter and cream to split or else the consistency will be off. I’ve had best results heating it on low with some extra cream added in. After the sauce has melted I’ll taste it and add in more parmesan cheese or garlic powder if needed.
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