If you have been under the assumption that a homemade Alfredo Sauce is a no go because it’s just too difficult, well, I’m here to put your mind at ease.
This is the recipe that we use whenever we make a recipe that requires Alfredo Sauce. I can’t even tell you how many years we’ve been using this, but I can say that we NEVER buy Alfredo Sauce in a jar.
Here’s the thing, there is NOTHING healthy about this recipe, except maybe it’s low carb, but really? There is a ton of fat and calories in this recipe, but it’s nice to indulge every once and a while.
PLEASE read through the entire recipe before beginning. I have listed the steps in the recipe as well as pictures. This is not a complicated recipe, but once you get past step 1, it will move quickly.
- 1 1/2 quarts of heavy whipping cream (I know the picture shows one quart, but we used 1 1/2)
- 1 canister (7 ounce) of Kraft Shredded Parmesan, Romano, and Asiago Cheese Blend (see pic)
- 2 large egg yolks
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1 tsp black pepper
- STEP 1: Pour entire quart of heavy cream in a saucepan over high heat (actually one notch below high) and allow to boil
- STEP 2: Once cream begins to boil (stir to avoid overflow) reduce heat to medium and allow to reduce and thicken-this should take about 20 minutes. Be sure to stir occasionally.
- STEP 3: Look at the picture, this is after 20 minutes.
- STEP 4: Add the entire canister of the cheese blend. Be sure to whisk the entire time to incorporate the cheese throughout the cream and to allow cheese to melt.
- STEP 5: Whisk, Whisk,Whisk then remove from heat. Add salt/pepper/garlic powder. Mix well.
- STEP 6: In a separate bowl, whisk the egg yolk.
- STEP 7: Add a small amount of the cream mixture to the egg yolk (only about 1 or 2 ladles). Mix well.
- STEP 8: Add the remaining cream mixture to the egg yolk mixture (step 7) and stir thoroughly.
- It will take a while for the cream to start boiling and for it to thicken and reduce. But once this happens, the steps will speed by, so be ready.
- Once the cream starts to boil, begin to whisk, vigorously. It will overflow if you don't continue to whisk.
- This will yield you about 1 1/2 quarts of sauce. You can easily double this if needed.
- The seasoning amounts listed are what we use, feel free to increase or decrease to your liking.
- This is good the next day and maybe the day after. Once you hit day 4, it is not going to hold itself together well. To reheat use microwave or stove.
- This is a very versatile recipe. Use it for:
- Fettuccine Alfredo. Add chicken and make a delicious Chicken Alfredo or my favorite way to eat Fettuccine Alfredo is to mix some Basil Pesto into the Alfredo sauce and top with chicken, sliced mushrooms, and red bell pepper.
- Chicken Alfredo Lasagna
- Alfredo Pizza
- Be creative.