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.