Description
Creamy, rich and comforting, this homemade alfredo sauce is really easy to prepare and is perfect for cooking fettuccine alfredo right at home. You can also make this dairy-free with a few substitutes. Go make a big batch of this sauce and enjoy!
Ingredients
- 6 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 2 tablespoons gluten-free all-purpose flour
- 1 1/2 cups heavy cream
- 1 1/2 cups milk
- 1 cup grated parmesan cheese + more for sprinkling
- Salt and pepper to taste
- Fresh parsley, for garnishing
Instructions
- Melt Butter: Heat up a large nonstick pan over medium heat and melt the butter.
- Sauté Garlic: Add the minced garlic and sauté until fragrant.
- Whisk Flour: Once you start to smell the aroma of the garlic cooking add in the flour and whisk together. The mixture will begin to thicken slightly.
- Add Heavy Cream: Add the heavy cream to the mixture.
- Whisk Heavy Cream Until Mixture Thickens: Whisk together over medium heat as the cream thickens to basically a paste.
- Add Milk: Add the milk. It will be clumpy at first, but whisk everything over the heat until it becomes one thick and homogeneous mixture.
- Add Parmesan: Add the grated parmesan cheese before letting the mixture come to a low simmering boil.
- Whisk in Cheese: Mix in the parmesan cheese and continue to whisk over the heat until the mixture thickens and starts bubbling up.
- Season with Salt and Pepper: Add in salt and pepper to taste and mix together.
- Toss with Pasta: Add your cooked fettuccine pasta to the alfredo sauce and enjoy!
Notes
Butter: I used unsalted butter as the parmesan cheese is already salty, and you can always add more salt to taste after that. If you are lactose-intolerant, you can use dairy-free butter instead.
Garlic: I love the taste of garlic, and adding in fresh minced garlic imparts a delightful savory flavor to this homemade gluten-free alfredo sauce. Alternatively, you may also use granulated garlic or garlic powder, but I honestly think fresh garlic is best.
Gluten-Free Flour: I recommend using a good quality gluten-free all-purpose flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch). I do NOT recommend using a gluten-free flour blend that is made of heavier flours (such as garbanzo bean flour). If you are not Celiac or gluten-intolerant, feel free to use normal flour instead.
Heavy Cream: Heavy cream is one of the main ingredients in alfredo sauce, so definitely don’t leave this out. If you are lactose-intolerant, you can use dairy-free heavy cream or full-fat coconut milk instead.
Milk: I used whole milk, but if you are lactose-intolerant, you can use unsweetened non-dairy milk (I recommend either unsweetened cashew milk or almond milk).
Parmesan Cheese: Parmesan cheese is a key component of alfredo sauce, so make sure you add it in. To make a dairy-free alfredo sauce, you can use dairy-free parmesan cheese instead.
Salt and Pepper: Once the sauce is done, season it with salt and ground black pepper to taste.
Parsley: Once I’ve mixed the sauce with cooked gluten-free fettuccine noodles (or veggies), I like garnishing the dish with fresh parsley for a nice pop of color against the creamy white sauce.
Storing/Freezing: To store, place the cooled homemade alfredo sauce in an airtight container and store in the refrigerator for up to 4 days. Reheat the sauce in a saucepan until hot before serving it with pasta or other dishes. To freeze any leftover alfredo sauce, place the sauce in freezer-safe bags and freeze for up to 3 months. Let sauce thaw overnight in the refrigerator before heating up in a pan until hot.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Sauces
- Method: Stovetop
- Cuisine: Italian
