Kittencal's Alfredo Sauce

READY IN: 15mins


  • 3
    tablespoons butter
  • 1
    tablespoon minced fresh garlic (about 2 large cloves, minced)
  • 18 - 12
    teaspoon dried thyme (rubbed between your fingers to release the flavor)
  • 2
    tablespoons flour (for a slightly thicker sauce increase to 2-1/2 tablespoons)
  • 1 12
    cups 18% table cream (can use half-and-half cream)
  • 12
    cup heavy 35% cream
  • 12 - 34
    cup grated parmesan cheese
  • seasoning salt (to taste) or white salt (to taste)


  • In a medium heavy-bottomed saucepan melt butter over medium-low heat.
  • Add in the garlic and thyme; whisk for about 2 minutes (if your garlic is chopped instead of finely minced cook for 3 minutes watching closely not to burn the garlic).
  • Add in flour and stir for 1 minute.
  • Add in table cream and heavy whipping cream; bring to a boil and simmer over low heat, whisking constantly until thickened, about 2 minutes (do not allow to boil rapidly).
  • Continue to simmer for about 2-3 minutes over low heat stirring continuously until bubbly and thickened.
  • Mix in the Parmesan cheese; stir to melt the cheese (about 2 minutes).
  • Season with salt and black pepper to taste.
  • Serve over pasta and sprinkle with more Parmesan cheese.
  • *Note* This sauce is best if eaten right away as it will become thicker upon standing.