Alfredo Sauce

Alfredo Sauce
No jar can compare to homemade Alfredo Sauce. I’ll be the first to admit, however, my pantry always has a jar but if you have some extra time, it is well worth it.
  • 1½ cup milk
  • 1½ cup heavy cream
  • ½ cup parmesan
  • ½ cup romano
  • 4 egg yolks
  • 1 tbsp dried parsley
  • ½ tsp garlic powder
  • salt and pepper to taste
  1. Heat milk and cream in a heavy bottom saucepan until it begins to simmer.
  2. Remove from heat. Slowly whip in cheese, parsley, and garlic.
  3. Place egg yolks in a separate bowl and slowly whip in a portion of the hot cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. (This is a process called tempering, it ensures you don’t have scrambled egg alfredo.)
  4. Place back on a very low heat and continually stir until simmering. Take sauce off heat so it thickens. Season to taste with salt and pepper.
  5. Serve over pasta.

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