Recipe For Alfredo Sauce Using Heavy Whipping Cream

Avoid separating your alfredo sauce when mixing it by whisking it together rather than stirring with a spatula.

Recipe for alfredo sauce using heavy whipping cream. Melt butter and saute garlic 30 seconds add cream and bring to a simmer. For a lighter version of alfredo sauce try making a roux with one tablespoon each butter and flour. Remove the pan from heat and cover.

Heavy whipping cream don t try to sub out milk or anything. You can use one cup of regular milk half and half or a mixture of chicken stock and heavy cream. After about two minutes when the mixture is foamy and bubbling add your liquid of choice to create a white sauce.

Lower heat and simmer gently for about 15 minutes or until the sauce has reduced somewhat. The trick is to heat the cream slowly until it is almost simmering then whisk the butter into the cream in small pieces until melted. Step 2 gradually stir parmesan cheese into garlic flour mixture until cheese is melted and mixture is thickened 2 to 3 minutes.

The sauce comes out creamy thick and delightful. Lower heat to medium and gradually stir flour into garlic butter mixture until dissolved and smooth 3 to 5 minutes. Replace the milk with more heavy cream using 1 1 2 cups total omit the flour.

Slowly add in your heavy whipping cream and cream cheese. Parmesan cheese is the key ingredient for making this sauce thick and creamy. Salted butter a little extra salt and fat from the butter is necessary for binding and flavor.

Heavy whipping cream fettuccine pepper unsalted butter minced garlic and 2 more creamy alfredo sauce center cut cook salt garlic grated parmesan cheese unsalted butter dried parsley and 2 more. Melt butter in a large saucepan over medium high heat. Fettuccine alfredo is all about rich creamy homemade flavor and heavy whip is a requirement.