Incredibly Easy Alfredo Sauce cannot get any easier! It’s creamy and can be made in only 15 minutes plus I share the perfect tips on how to reheat and freeze any leftovers!
Alfredo Sauce Recipe
When I was growing up, we hardly ever made alfredo sauce from scratch, a.k.a homemade alfredo sauce, and always purchased the jar kind. Now don’t get me wrong the storebought jar kind isn’t too bad, but homemade is still better. Alfredo sauce doesn’t take any time to whip together, and I love knowing what exactly is in it. High-quality ingredients equal a better tasting alfredo sauce!
After you try my homemade alfredo sauce, you will never go back to the storebought jar kind and will be making it from-scratch every single time. I know that’s a lot to promise, but trust me on this one, friends. Do you have 15 minutes? That’s all you need! Even 5 of those minutes is shredding parmesan cheese, so if you purchase shredded parmesan cheese it’s even easier!
How to make alfredo sauce
The reasoning behind calling this sauce “Incredibly Easy Alfredo Sauce” is because it is and you will see why. It’s pretty authentic with very minimal ingredients: butter, garlic, heavy cream, parmesan cheese, and pepper. I should call 5-ingredient alfredo sauce, but I like incredibly easy just a little bit better.
To make the perfect, luscious, creamy sauce I like to shred by parmesan cheese with a microplane grater, which takes less time for the parmesan cheese to melt, but any ole grater will work. Once my parmesan cheese is shredded you will add butter to a warm pan with fresh minced garlic and saute until the garlic is fragrant 2-3 minutes, then add in the heavy cream, parmesan cheese and stir until melted and creamy. The last part is seasoning with pepper; I always skip the salt because parmesan cheese is pretty salty already. That’s it!
How to reheat homemade alfredo sauce
Believe it or not, warming alfredo sauce can be a little tricky. Alfredo sauce is an emulsion and heating breaks the small bubbles, and all of the fat comes together in one big puddle on top of the water. I hate that, and it’s not the best-looking thing, so read below on how to avoid that.
Low and slow is the game-winner in this scenario. I start off by heating a pan over low heat, adding in the alfredo sauce and adding a couple of tablespoons of heavy cream or milk and whisking together.
Can I freeze alfredo sauce?
Of course! You will want to freeze your alfredo sauce as soon as possible. Once your sauce is cooled, place the sauce into a freezer bag and place into the freezer. For best results, I recommend using within three months.
Thawing alfredo sauce is easy! I like to place the freezer bag in the refrigerator overnight. You may notice the fat and water have separated while thawing, it okay and follow the reheating method listed above.
Incredibly Easy Alfredo Sauce cannot get any easier! It's creamy and can be made in only 15 minutes plus I share the perfect tips on how to reheat and freeze any leftovers!
- 4 tbsp unsalted butter
- 2 garlic cloves, minced finely
- 1 cup heavy cream
- 1 1/4 cup shredded parmesan cheese
- fresh cracked black pepper
- parsley, to garnish (optional)
Place skillet on the stovetop over medium heat and add butter and minced garlic. Saute until garlic is fragrant, approximately 2-3 minutes.
Add heavy cream and in small batches whisk in the parmesan cheese until creamy.
Add freshly cracked black pepper and stir to combine.
Garnish with parsley and serve with fettuccine noodles.
The nutrition information is only calculated for the alfredo sauce. Please add the fettuccine noddles to a nutrition calculator, or anything you are serving it with.