Ryanzgurl's Amazing Alfredo Sauce

Total Time
10mins
Prep 5 mins
Cook 5 mins

A friend of mine got this recipe from a friend whose husband learned it in culinary school. Its absolutely amazing -- rich and wonderful, but lower in fat than the classic Alfredo because there is less butter and it uses milk instead of cream. Try it with chicken and broccoli. Try it with mixed, garden vegetables. Try it as the sauce on a white lasagna. Just try it!

Ingredients Nutrition

Directions

  1. Put the VERY WELL SOFTENED cream cheese into a small saucepan. Slowly stir the milk in by hand to make a smooth mixture. I find that a large fork works well for this since it stirs better than a spoon but doesn't clog up like a whisk.
  2. Heat on medium until just shy of boiling.
  3. Add butter and stir in until just melted.
  4. Add cheese, stirring until smooth and melted. Do not boil.
  5. Serve over pasta or use in any recipe calling for Alfredo sauce.
  6. Add extra milk if a thinner texture is desired.
  7. Note -- This is easy to vary by adding a dash or sherry, a clove of minced garlic, a pinch or two of an herb that complements the meat or vegetable to be used, and so on.
  8. Note -- Keeps several days in the fridge and can be reheated in the microwave on reduced power so that it doesn't boil.

Reviews

(4)
Most Helpful

Very good and super easy. I usually make a reduced fat alfredo sauce, but I was in the mood for something more rich with the ingredients I had on hand. I added a bit of garlic powder, white pepper and cayenne pepper. I did add salt too, but I prefer my cheese sauces on the salty side so I would taste it before it might too salty for you if you add salt to it. The recipe makes a lot of sauce, I cut it half and still had enough sauce for 4 plates of pasta. Thanks to you and your friend for sharing!

Tea Girl September 28, 2010

Fantastic, easy, rich.. just what I was hoping it would be! I added a little garlic powder and no salt was needed due to the salty parmesan i used (3/4 cup for me). I also melted the butter first, with 1 tbs flour to help make the sauce thicker and didn't bother to bring the cream cheese to room temp. I served this with pasta and shrimp- my family loved it! I made 8 oz pasta and had too much sauce, it would be great with 12-16 oz and I will add veggies next time too. Thanks, this one is a keeper.

newmama February 10, 2010

Excellent! I used 3/4 cup Parmesean cheese and added a teaspoon of garlic. We're not fans of black pepper so I used cruched red pepper. I served this over mushroom gnocchi. Sweetie practically licked his plate. There are so many possibilities with this sauce and it's extremely easy! I'm looking forward to experimenting with addins.

racrgal November 10, 2008

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