Alfredo sauce is commonly used as a garnish on meats, as well as over the top of many Italian dishes and pastas. It is comfort food Italian style! Making homemade alfredo sauce doesn’t take much time, but does take considerable care to create. The most common mistake when making alfredo sauce is allowing it to burn and stick to the pan. You will need:
- ½ cup of butter
- 8 ounces of cream cheese
- 1 cup of Half and Half
- 1/3 cup of parmesan cheese (grated not freeze dried or powdered)
- 1 tbs. garlic powder
- Pepper to taste
Step 1: Melt ½ cup of butter in saucepan on the stove with medium heat. When butter is almost completely liquid, add in the 8 ounces of cream cheese. It may be easier to cut the cream cheese into smaller pieces so that it is easier to melt. Mix both melted ingredients together well. Step 2: Add one cup of half and half as well as the parmesan cheese, garlic powder and pepper to taste. Stir until mixed well. Remember that the cheese must be actual grated cheese and not the powdered version of parmesan bought in the store. You can purchase this at most grocery stores in the dairy section already grated, or a chunk of the cheese to grate at home. To save the chunk of cheese, keep in a freezer bag sealed in the refrigerator out of light; preferably in the crisper. Step 3: Leave on medium heat until the sauce is thin and watery. Stir the mixture the entire time it is on the stove or it will burn and stick to the pan and you will have to start over with new ingredients. Turn the burner off and allow the sauce to thicken for about 10 minutes. This is the thickest the sauce will get when cooled. Step 4: Add to any pasta, meat or dish by ladling out or using a large spoon to pour over the dish. If you must reheat the sauce, do so in the microwave and not on the stove. If you reheat on the stove, the sauce will burn due to the cheese ingredient. To save the sauce for a later date, freeze in a microwave safe container. The sauce will be good in the freezer for up to 2 months if sealed properly. The sauce will only be good in the refrigerator in a sealed container for about 4 days.