Easy Homemade Alfredo Sauce

Easy Homemade Alfredo Sauce

Want to know exactly what goes into your food? One way to do that is to make your own sauce. Making your own sauce is also a cheaper alternative to buying. (I say it is cheaper, I mean if you already have a couple of things on hand to begin with. I will be posting soon my “what to have in your pantry” post this week . . . promise.) With it being Saturday I am going to keep the introduction to this post short and sweet.

Prep Time: 5 minutes.

Cook Time: 15 minutes.

Serving is roughly 5 cups.

What You Need

1/3 Cup of Butter

¼ Cup of All-Purpose Flour

1 ½ Tablespoon cornstarch (you do not have to use this, the sauce will be less thick, which is perfectly okay.)

3 Cups of Whole Mike

1 Cup Heavy Whipping Cream

1 ¼ Cup freshly grated Parmesan (pre-grated will not melt as well)

1 Teaspoon Salt (add as must or little depending on taste)

¼ Teaspoon Pepper

Instructions

In a medium sauce pan melt the butter on medium heat, whisk in the flour and cornstarch until smooth. (Same as my instruction for the Swedish Meatball sauce.) Darker the flower, the more nut flavor the sauce will have.

SLOWLY add the milk and cream while lightly whisking.

Bring to a boil and then remove sauce pan from heat. The sauce will thicken as it cools.

Let sauce rest for four to five minutes. To check the temp dip your finger into the sauce; it should feel warm, but not burn your finger. (This will tell you when you are ready for the next step)

Once cooled to warm add cheese. Add a little at a time while whisking slowly.

Add the pepper and salt to sauce. (Use your taste-buds to judge taste.)  

Serve over favorite pasta, or whatever pasta you have on hand.

Note: serve warm.