Do you love alfredo sauce and wish you could just make it at home? I am proud to tell you, that you actually can make it at home. Perfecting the perfect alfredo sauce can be tricky as it took me a few tries to bring you this creamy delicious sauce. You can head to the store, grab your ingredients and whip this up later within the week. This recipe has seriously been a game changer.
Ingredientes
- 1 pint of Heavy whipping cream
- 4-5 Fresh Garlic glove
- 1/2 Stick of Butter
- 4 tbsp of Flower
- 14 oz Grated parmesan cheese
- 1 tbsp Galic powder
- 1tbsp Onion powder
- 1/2 Garlic Salt (optional)
- 1 tsp Salt & Pepper
- Dried parsley (optional)
- Fresh basil (optional)
The key is making a roux (pronounced ‘’roo’’) and lots of whisking.
Roux is the foundation of many recipes, like gravy, sauces, and gumbos. To make a quick roux use equal measurements of flour to butter as this is going to be your base.
Roast your garlic with your butter. Keep the fire on low to medium heat to keep garlic and butter from burning. As soon as the garlic starts to roast, turn the fire down to low and sprinkle in the flour a little bit at a time as you gently whisk. Do not stop whisking. You want to keep whisking gently and slowly add in your heavy whipping cream as you keep whisking. Return the heat to medium to heat up the cream and add in your garlic powder, onion powder, parsley, garlic salt, salt & pepper.
Continuing to whisk slowly and add in the grated parmesan cheese. Make sure it’s grated and not shredded. Grated cheese will be another key ingredient. If not grated the cheese will be harder to melt and cream over. Keep whisking as you slowly add in the cheese.
Once all your cheese is in, taste for adjustments. If it’s not super flavorful and needs a little bit more flavor, add in more garlic powder and garlic salt. If you’re lucky enough to have any sauce leftover, refrigerate for later. Or you can make this sauce ahead of time and store it for a quick dinner. It is important to reheat sauce correctly, by heating it up in a pot and adding a bit of milk to bring it back to its creamy glory.
