Alfredo Sauce Recipe
Simmer butter and heavy cream gently with garlic and seasonings, then whisk in fresh Parmesan for a velvety, restaurant-style cream sauce in 10 minutes.
Equipment
- Large Skillet
- Whisk
Ingredients
- 1/2 Cup Butter
- 1 1/2 Cups Heavy Whipping Cream
- 2 Teaspoons Garlic Minced
- 1/2 Teaspoon Italian Seasoning
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 2 Cups Freshly Grated Parmesan Cheese
Instructions
- Place the butter and heavy whipping cream in a large skillet over low heat. Warm them together until the butter melts and the cream begins to make small, gentle bubbles around the pan.
- Keep the mixture at a low simmer for 2 minutes. The surface should stay calm and creamy rather than rapidly boiling.
- Whisk in the minced garlic, Italian seasoning, salt, and pepper, then cook for 1 minute. The garlic should smell fragrant and mellow, with no browning or sharp toasted aroma.
- Add the freshly grated Parmesan gradually, whisking until it melts into the cream. The sauce is ready when it looks glossy, smooth, and thick enough to coat the whisk.
- Take the skillet off the heat and serve the sauce immediately. It will continue to settle and thicken slightly as it stands.
Notes
Cheese tip: Use freshly grated block Parmesan rather than pre-shredded cheese. Add it in small handfuls over low heat so it melts smoothly without separating.
Storage: Cool leftover sauce completely and keep it in an airtight container in the refrigerator.
Reheating: Warm the sauce gently in a skillet over low heat with a splash of milk or cream, whisking constantly until fluid and glossy.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.