Vetted Alfredo Sauce
This recipe is brought to you by my inadequately stocked pantry. There was not a jar of alfredo sauce to be found. However, I learned a valuable lesson that opened my eyes to the world of making foods for myself instead of buying it off a shelf. Shockingly enough, you do not have to have a jar of alfredo sauce on hand in order to have alfredo for dinner. With some common base ingredients, you can whip up a far better sauce than you would ever pick up in store.
1 stick butter
2 cups heavy whipping cream
4 oz cream cheese
1 tsp minced garlic
2 tsp garlic powder
2 tsp italian seasoning
½ tsp salt (plus more to taste)
½ tsp pepper
1 ¼ cup shredded parmesan cheese
Melt butter in a medium saucepan, then add milk and cream cheese.
Heat on medium-low until cream cheese is thoroughly melted.
Whisk in all seasonings.
Melt parmesan cheese into mixture.
Simmer on low for 5 minutes to thicken sauce, stirring/whisking constantly to avoid burning.
Taste sauce and add more salt if desired.
This makes just shy of 3 cups of alfredo sauce.
You can make this in advance and refrigerate, however, when you go to reheat you may notice the oils separating. If this occurs, briskly whisk the sauce as you are heating it on the stovetop to re-combine.
I have not bought a jar of alfredo in years. This creamy sauce is bursting with flavor and I bet it'll convince you to ditch the store-bought stuff too.