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1/1 Photo of Alfredo Sauce
This recipe is my personal Alfredo sauce recipe which I derived from my time working in a restaurant kitchen. It's thicker than most and doesn't separate a whole lot when reheating. When stored in the fridge it tends to solidify but reheating is done easily in both the microwave or a saucepan. It's great for dipping or serving over pasta. As far as the cheese goes I prefer the Sargento Artisan Parmesan to other brands for the flavor it gives. I do not recommend unsalted butter or margarine for this recipe. If the sauce is too thin for your liking simply add more cheese, to thick add more cream or some milk. I sometimes will add a teaspoon or so of minced garlic. Mixing in steamed broccoli and cooked chicken makes a nice touch too.
Units: US | Metric
Serving Size: 1 (143 g)
Servings Per Recipe: 12