Ingredients
Method
- Melt butter in a large saucepan or sauté pan over medium-high heat. Add garlic and sauté for 1 minute, stirring frequently. Stir in the flour and sauté for 1 minute more, stirring frequently.
- Add in the heavy cream and milk and whisk until evenly combined.
- Continue cooking until the mixture reaches a simmer. Reduce heat to medium-low and continue cooking for 1-2 minutes, until thickened. Add in the Parmesan, salt, white pepper and nutmeg, and whisk until the cheese is completely melted and the sauce is smooth.
- Taste and season with extra salt and/or white pepper, if needed.
- Serve warm and enjoy!
Notes
- For the smoothest sauce, grate your Parmesan fresh from the block. Pre-grated cheeses often contain anti-caking agents that can make the sauce gritty.
- If your Alfredo sauce seems too thick, whisk in a tablespoon or two of warm milk until it reaches your desired consistency. If it's too thin, simmer gently for another minute or two.
- Storage: Leftover Alfredo sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen it. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your Alfredo sauce seems too thick, whisk in a tablespoon or two of warm milk until it reaches your desired consistency. If it's too thin, simmer gently for another minute or two.
- Storage: Leftover Alfredo sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk or cream to loosen it. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.