Every time they come over for a barbecue, my friends ask for this wonderful marinade! There will be enough for one steak. For a large crowd, increase the recipe!
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 3 cups alfredo sauce |
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cups heavy cream
- 2 cloves garlic, minced
- ¼ teaspoon white pepper
- ½ cup freshly grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
Instructions
- Heat butter and olive oil in a saucepan over medium-low heat until butter is melted. Mix in cream, garlic, and white pepper and bring to a simmer, stirring often, 3 to 5 minutes.
- Stir in Parmesan cheese and simmer, stirring frequently, until sauce has thickened and is smooth, 8 to 10 minutes. Add mozzarella cheese once sauce has thickened and stir until smooth.
Nutrition Facts
| Calories | 646 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 208 mg |
| Dietary Fiber | 0 g |
| Protein | 12 g |
| Saturated Fat | 38 g |
| Sodium | 331 mg |
| Sugars | 1 g |
| Fat | 66 g |
| Unsaturated Fat | 0 g |
Reviews
I found the cooking times and stove temp to be perfect for making a thick sauce. I served it over pasta, leftover rotisserie chicken, and broccoli. I prefer more parmesan taste so will continue to use this site’s Alfredo Sauce by Rebecca Swift.
No changes. So thick and rich. Very tasty.
I made it and it came out great. I made it with shrimp and broccoli and added extra parmesan cheese and mozzarella cheese to thicken more. It came out delicious
make sure bowls are very warm to avoid congealing – immerse in hot water and dry or use heat dry setting in dishwasher
I made it and it came out great, as expected given it’s simplicity. I doubled on the pepper and I added as much of dried Basil flakes for a bouquet. I used it over Shrimp ‘n Scallops over Linguine… Era molto buono!
To be honest, my standard for good Alfredo sauce had always been that it should be as good as Stouffer’s. And it is. But with none of the polysyllabic chemicals and additives that are ubiquitous in all commercially made sauces. Jar Alfredo sauce doesn’t have the same consistency and mouthfeel as made from scratch.
Easy to make and delicious
My whole family and guests loved it…❤
My family absolutely loved it!
tasty and similar to another recipe that had the same sauce ingredients, except it included the pasta cooking instructions too. I added chopped, fresh shitake mushrooms to mine, very good!
We enjoyed every bite.
Added some mozzarella cheese to it and it thickened it up nicely. Served over spinach ravioli and it was delicious. Took leftovers and put them in a baking dish…dinner, two days later!
Made this tonight as directed. I will not make it again. Cooking the cream and garlic mixture for 3-5 minutes did not cook the garlic. The Parmesan didn’t thicken the sauce. The mozzarella caused the sauce to seize up into a stringy mess. I love mozzarella, but it probably should be more like 1/4 c. Most alfredo sauces are made with only Parmesan. Traditional method works best.
My family loves Alfredo anything. This recipe is very good, and needs jus a little help. I make a roux of butter , olive oil and flour. Add garlic and cook for not more than one minute so it doesn’t burn. I added another 1/2 cup of grated parmesan and a bit more pepper. I serve with chicken or shrimp, pasta and sautéed broccoli. For a bit of a change, add pesto.
Add ham to it. And lastly add a tsp English mustard in the sauce.
This was so good and easy to make. I didn’t have fresh garlic so used a teaspoon of powdered garlic which worked just fine. There is none left for a picture!!!!
I like this sauce and now that I’ve seen your reciept I think I’m going to give it a try. Thank you for sharing and you have a wonderful day.
Delicious Alfredo Sauce recipe. We Had this tonight for dinner with Chicken and Broccoli added. It is a very quick, easy and quite tasty! My family loved it. This will definitely be my go to Alfredo recipe. Thanks for sharing.
Cook the garlic until soft and then add the cream. Increase the parm by 1/2 cup and it’s a keeper.
This will thicken up much better with a tablespoon or so of corn starch or flour. No need to add all that extra cheese. Also a splash of lemon juice is always welcome in Alfredo Sauce.
Simple easy tasty recipe.