-
-
My review
Buttery Alfredo Sauce
17
Crystal R. Ward
"This is a rich, creamy, Italian-style Alfredo sauce perfect for chicken and seafood pastas! I discovered this recipe after relentless searching for an authentic Alfredo sauce that doesn't use cream cheese."
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 771Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Melt the butter in a large pot over medium heat. Stir in the garlic and flour, and cook and stir until the garlic is fragrant but not browned, about 1 minute. Whisk in heavy cream and milk, whisking constantly until the mixture is hot and slightly thickened, about 10 minutes. Gradually stir in the Parmesan cheese and fontina cheese. Season with salt and black pepper. Continue to simmer until the cheese has melted and the sauce is thickened, stirring often, 20 to 30 more minutes.
Footnotes
- Cook's Note
- Do not let the sauce boil at any point or it will separate and become grainy!
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 159207 Ratings
-
-
-
-
-
Most helpful positive review
6/18/2012
This is by far better than other alfredo sauces I have tried - those end up being greasy or the butter and cream separating. I used real parmagiano-reggiano and asiago instead of fontina. I se...
Most helpful critical review
5/28/2014
I really wanted to love this recipe, but it just didn't work out as I hoped. I followed the recipe, and it was indeed rich and buttery, but the Parmesan cheese never melted. It tasted great (w...
Most helpful
Most positive
Least positive
Newest
6/18/2012
This is by far better than other alfredo sauces I have tried - those end up being greasy or the butter and cream separating. I used real parmagiano-reggiano and asiago instead of fontina. I se...
3/3/2012
Thank you so much for this recipe! It was the best I've ever had and I've been married to a chef for 21 years!
4/21/2013
OMG! I knew this was greatness after my first taste. I omitted the fontina cheese and used a Parmesan, Romano, asiago blend instead and salted butter. Otherwise I followed the recipe exactly; c...
1/22/2012
This is absolutely excellent!!!! It is very rich and high in fat so it is only a special occasion recipe.
2/17/2014
I am an alfredo sauce junkie and I absolutely LOVED this recipe! This is by far the best alfredo sauce I've had (including fancy Italian places). Definitely very rich (ok, fattening!)and should ...
7/29/2012
I've made many an alfredo sauce in my lifetime and this is the VERY BEST! OUTSTANDING! The key is cooking it slowly and baby it a little. It takes time but it is so worth it!
5/1/2012
This was very good. I did 1/4 of the recipe since I only needed a small amount. Added several good twists of freshly ground sea salt and black pepper and several dashes of dried basil; left ou...
8/3/2012
THIS IS GREAT! I just added 3 tablespoon of fresh pesto and a 1/2 teaspoon of nutmeg
2/28/2014
I have been looking for a recipe like this for decades! I have been trying to emulate the alfredo sauce from my favorite Italian restsurant, but could never get it quite right.....until I found...