Buttery Alfredo Sauce
"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."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1 cup unsalted butter
- 1 tablespoon all-purpose flour
- 1 teaspoon ground black pepper
- 4 cups heavy cream
- 1 1/2 tablespoons minced garlic
- 1/4 cup whole milk
- 8 ounces freshly shredded parmesan cheese
- 2 ounces shredded fontina cheese
- Carbohydrate 3.13394933029411 g
- Cholesterol 142.670312655483 mg
- Fat 45.1071888114036 g
- Fiber 0.129819942681116 g
- Protein 1.71691767204391 g
- Saturated Fat 28.3158345563269 g
- Serving Size 1 1 serving (127g)
- Sodium 38.9003383210303 mg
- Sugar 3.004129387613 g
- Trans Fat 2.75727062460557 g
- Calories 416 calories
Directions 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.
