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
- Heat milk and cream in a heavy bottom saucepan until it begins to simmer.
- Remove from heat. Slowly whip in cheese, parsley, and garlic.
- 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.)
- 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.
- Serve over pasta.