Homemade Alfredo Sauce
This is the best Alfredo sauce I have ever had. A lot of sauces have too many ingredients and others are too watery.
This is the best Alfredo sauce I have ever had. A lot of sauces have too many ingredients and others are too watery.
- Carbohydrate 8.60220666666667 g
- Cholesterol 209.015 mg
- Fat 70.6312433333333 g
- Fiber 0.184799992879232 g
- Protein 13.9159966666667 g
- Saturated Fat 42.6791186666667 g
- Serving Size 1 1 Serving (213g)
- Sodium 748.988 mg
- Sugar 8.41740667378744 g
- Trans Fat 6.62272600000001 g
- Calories 713 calories
Step-by-step
- In medium saucepan, melt butter (low heat)
- Once butter is almost melted add cream cheese
- Once butter and cream cheese are mixed well together add half and half, Parmesan cheese, garlic powder. Stir ingredients until well mixed.
Reheating Without Separation
Why does the sauce break into an oily slick the moment heat touches it? High heat forces dairy proteins to tighten and expel fat. Keep the burner below medium-low. Whisk constantly while adding two tablespoons of warm milk or heavy cream to restore the emulsion if tightening occurs. Never microwave this mixture on high power. Use a heavy-bottomed saucepan to distribute heat evenly across the base. A stainless steel pan works better than thin aluminum for temperature control.
Storage and Second-Day Transformations
Dairy-heavy emulsions demand strict temperature management after cooling. Transfer leftovers into an airtight glass container within two hours of cooking. Refrigerate for up to four days. Freezing is not recommended because the cream cheese and butter will separate irrevocably upon thawing. Solidified leftover sauce makes a rich base for baked potato fillings. Thin chilled portions with chicken broth to coat roasted vegetables. Toss pasta directly into warmed leftovers over low heat to rebuild the coating.
