This homemade Alfredo Sauce is rich, creamy, and incredibly easy to make from scratch. Perfect for pasta, pizzas and more!
This alfredo sauce is made from scratch and can be used in so many different dishes! It is one of the easiest sauces to make because it requires only a handful simple ingredients, 10 minutes of your time and the end result is always rich and flavorful! Restaurant-quality sauce made easily in your very own kitchen.
Once you try this recipe, you will never go back to buying alfredo sauce at the store ever again! This sauce can be made in advance, used throughout the week or kept frozen for a quick pre prepared pasta night! This is one of those simple, yet comforting sauces that the whole family will enjoy. Once you try it, it will become your new, if not already, favourite sauce!
What is alfredo sauce?
Originating in Italy, alfredo is a white sauce typically consisting of butter, heavy cream and parmesan cheese. As the cheese melts, it emulsifies the liquids to form a smooth and rich sauce. Because of its simplicity and flavor, this is one of the most popular sauces used around the world. This can be an easily modifiable sauce, as you can add a variety of flavors, such as garlic, basil or any seasoning of your choice.
Ingredients
Keep scrolling down to the printable recipe card for FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!
- Butter – I used unsalted to control the sodium.
- Garlic – Fresh is best! Minced.
- Heavy Cream – If you don’t have heavy cream use a combination of milk and butter.
- Parmesan Cheese – Freshly grated works best.
- Salt & Pepper – To taste.
- Nutmeg – For added flavor.
How to make alfredo sauce
- Melt Butter: Melt butter in a medium saucepan over medium low heat.
- Combine Ingredients: Add cream and simmer for 5 minutes. Add the add garlic and parmesan cheese and whisk quickly, heating through. Stir in the salt, nutmeg and pepper.
- Thicken: Cook for 3 to 4 minutes until the sauce thickens, it should coat the back of a spoon. Taste for seasoning and adjust as necessary.
- Serve or Store: Serve immediately or store in an airtight container in the fridge.
What to serve with alfredo sauce
Of course, you’ll want to use your homemade sauce for the classic fettuccini alfredo but you can also use this sauce in a variety of other dishes! Try these:
- Chicken Alfredo Bake
- Use as a pizza sauce!
- Over Gnocchi
- Use as a dip with Parmesan Pesto Twists
- Pour it over Chicken Breast or Steamed Broccoli
However you choose to serve it, this easy alfredo sauce will be a game changer in your household.
How to store your sauce
Store your homemade alfredo sauce in an airtight container in the fridge for up to 5 days, or freeze for up to a month.
Reheating
Add a splash of milk to refrigerated sauce and reheat over low heat on stovetop.
Did you like this easy, homemade sauce recipe? Try these!
- Marinara Sauce
- Homemade Hot Sauce
- Easy Homemade Pesto
- Balsamic Glaze
- Fry Sauce Recipe
- Buffalo Sauce Recipe
- Homemade Teriyaki Sauce
- Creamy Cheese Sauce
- Chimichurri Sauce
- Sweet and Sour Sauce
Craving More? Follow Along:
Alfredo Sauce
Ingredients
- 4 tablespoon butter unsalted
- 3 cloves garlic minced
- 1 1/2 cups heavy cream
- 1 1/2 cups Parmesan cheese freshly grated
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
Instructions
- Melt Butter: Melt butter in a medium saucepan over medium low heat.
- Combine Ingredients: Add cream and simmer for 5 minutes. Add the add garlic and parmesan cheese and whisk quickly, heating through. Stir in the salt, nutmeg and pepper.
- Thicken: Cook for 3 to 4 minutes until the sauce thickens, it should coat the back of a spoon. Taste for seasoning and adjust as necessary.
- Serve or Store: Serve immediately or store in an airtight container in the fridge.
Tips & Notes:
- Recipe yields 2 cups.
- Nutritional information is based per 1/4 cup.
- Store your homemade alfredo sauce in an airtight container in the fridge for up to 5 days, or freeze for up to a month.
- Add a splash of milk to refrigerated sauce and reheat over low heat on stovetop.
