If you love Alfredo Sauce, you are going to love this homemade alfredo sauce recipe! Studded with roasted garlic, parmesan cheese, and tons of flavor, this sauce is so easy to make and way better than anything you will get from a jar.
How do you make alfredo sauce from scratch?
- Roast the garlic
- Melt the butter and cream together.
- Remove the pan from the heat, and stir in the parmesan cheese util its thick and creamy.
- Season with salt and pepper.
How do you make alfedo sauce smooth?
- The key to keep alfredo sauce from being grainy is to bring your parmesan cheese to room temperature before you start using it in the recipe. Allow it to sit on the counter for 15-20 minutes before you start cooking. Room temperature these blends more evenly, with helps you attain a smooth and creamy texture to your sauce.
- Make sure that you do not overcook your alfredo sauce. When the cheese is almost melted in the sauce, remove the pan from the heat. The cheese will continue to melt. Overcooking the sauce will result in the cheese curdling and becoming grainy.
Can you reheat Alfredo Sauce?
- 1 head of garlic
- olive oil
- salt and pepper
- 5 tablespoons unsalted butter
- 1 shallot, minced (you could replace this with 1/4 cup of minced yellow onion if you want)
- 1 cup heavy cream
- 1 cup parmesan cheese
- 1/2 tsp salt
- 1/4 tsp pepper
- Turn your oven on to 350 degrees.
- Remove all the excess paper from the head of garlic, but leave the individual cloves wrapped.
- Cut off the top 1/4 inch of the garlic head.
- Drizzle a little olive oil on the garlic, sprinkle on some salt and pepper, and then rub it around in your hands to cover it all.
- Wrap the garlic in foil, and bake for 50 minutes.
- Remove the garlic from the oven and allow to cool slightly.
- Remove each clove of garlic (they should just pop out when you squeeze it) and chop/smash them with your knife. You will want to make a kind of paste with them, so have fun!
- In a medium saucepan, melt the butter.
- Add the shallots and the garlic and saute until the shallots are tender.
- Add the heavy cream and bring to a boil - cook until the sauce has reduced slightly, about 5 minutes.
- Remove from the heat.
- Stir in half of the parmesan cheese mixture, until it is melted.
- At this point, if you are eating the sauce with pasta, you should pour the sauce over your cooked and hot pasta, tossing well. Sprinkle the pasta with the remaining cheese and season with salt and pepper.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving:Calories: 323 Total Fat: 31g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 11g Cholesterol: 85mg Sodium: 557mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 6g