Buttery Alfredo Sauce

Buttery Alfredo Sauce

71
Crystal R. Ward 3

"This is a rich, creamy, Italian-style Alfredo sauce perfect for chicken and seafood pastas! I discovered this recipe after relentless searching for an authentic Alfredo sauce that doesn't use cream cheese."

Ingredients

45 m servings 771 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 771 kcal
  • 39%
  • Fat:
  • 77.3 g
  • 119%
  • Carbs:
  • 6.2g
  • 2%
  • Protein:
  • 15.7 g
  • 31%
  • Cholesterol:
  • 253 mg
  • 84%
  • Sodium:
  • 736 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Melt the butter in a large pot over medium heat. Stir in the garlic and flour, and cook and stir until the garlic is fragrant but not browned, about 1 minute. Whisk in heavy cream and milk, whisking constantly until the mixture is hot and slightly thickened, about 10 minutes. Gradually stir in the Parmesan cheese and fontina cheese. Season with salt and black pepper. Continue to simmer until the cheese has melted and the sauce is thickened, stirring often, 20 to 30 more minutes.

Footnotes

  • Cook's Note
  • Do not let the sauce boil at any point or it will separate and become grainy!

Reviews

71
  1. 94 Ratings

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Most helpful

This is by far better than other alfredo sauces I have tried - those end up being greasy or the butter and cream separating. I used real parmagiano-reggiano and asiago instead of fontina. I se...

Most helpful critical

I really wanted to love this recipe, but it just didn't work out as I hoped. I followed the recipe, and it was indeed rich and buttery, but the Parmesan cheese never melted. It tasted great (w...

This is by far better than other alfredo sauces I have tried - those end up being greasy or the butter and cream separating. I used real parmagiano-reggiano and asiago instead of fontina. I se...

Thank you so much for this recipe! It was the best I've ever had and I've been married to a chef for 21 years!

This is absolutely excellent!!!! It is very rich and high in fat so it is only a special occasion recipe.

This was very good. I did 1/4 of the recipe since I only needed a small amount. Added several good twists of freshly ground sea salt and black pepper and several dashes of dried basil; left ou...

OMG! I knew this was greatness after my first taste. I omitted the fontina cheese and used a Parmesan, Romano, asiago blend instead and salted butter. Otherwise I followed the recipe exactly; c...

I've made many an alfredo sauce in my lifetime and this is the VERY BEST! OUTSTANDING! The key is cooking it slowly and baby it a little. It takes time but it is so worth it!

I am an alfredo sauce junkie and I absolutely LOVED this recipe! This is by far the best alfredo sauce I've had (including fancy Italian places). Definitely very rich (ok, fattening!)and should ...

THIS IS GREAT! I just added 3 tablespoon of fresh pesto and a 1/2 teaspoon of nutmeg

Best sauce I've ever had. Been searching this one. Thank you! I may add onion next time but it was great as is.