Homemade Alfredo Sauce
photo by FDADELKARIM
- Ready In:
2 1/2 cups
- In a medium bowl, stir together the cream, broth, cornstarch, pepper, and nutmeg; set aside. In a medium saucepan, heat oil over medium heat. Add garlic; cook and stir for 30 seconds. Add broth mixture; cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Stir in cheese.
- Serve immediately or divide mixture among 1/2-cup airtight containers. Cover and refrigerate for up to 3 days or freeze for up to 3 months. Thaw overnight in the refrigerator before using. To serve, place desired amount of sauce in a saucepan; heat just to boiling. Serve over hot cooked pasta. Makes 2 1/2 cups.
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I made this exactly as posted, and served this up to 3 teenage boys and myself. I loved how easy this was to make, and I love that it can be frozen for future use (haven't done that yet!). The overall consensus was that I should have reduced the nutmeg, and that it was a little bit runny. I'd like to give it 4 1/2 stars....I didn't mind the nutmeg, but thought the sauce should have been thicker. A easy fix! Overall, the taste is very good. Thanks for sharing!
From my 11 year old "This is awesome mom". I didn't add the nutmeg as I didn't have any. I also didn't follow the directions exactly. I combined all the ingredients together (I didn't cook the garlic before adding and I only added one teaspoon instead of two) so I didn't add the olive oil. I had some spaghetti in the freezer (not sure how much it was) so thawed that and added it to the hot mixture. We all really enjoyed this and I was told I can make this again - even for lunch!
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