Seeking a Recipe for Alfredo Sauce

one stick of butter
1/2 cup of heavy cream
3/4 cup of grated parmesan cheese

Heat the butter until it is melted, add the parmesan cheese and cream. And you're done! I don't boil it, since it is plenty thick already. You can add salt, pepper, garlic, or onion to taste or add nothing at all.

I put this on top of chicken, broccoli, and spaghetti. It is quick, easy, and delicious!

Quick Alfredo Sauce:

* 1/4 cup butter
* 1/4 cup all-purpose flour
* 1/2 teaspoon garlic salt
* 2 cups half and half
* 2 cloves garlic, minced
* 1 tablespoon dried parsley flakes
* 1/3 cup grated Parmesan cheese

Directions

1. Melt the butter in a saucepan over medium heat. Whisk the flour and garlic salt into the melted butter until the mixture is smooth. Slowly beat the half and half into the sauce until completely incorporated. Stir the garlic, parsley, and Parmesan cheese into the sauce, whisking continually. Bring the sauce to a simmer; cook, stirring regularly, until the sauce has thickened, 4 to 5 minutes. Use immediately or refrigerate.

I found this one online....

ALFREDO SAUCE - NOT A MIX!
4 tablespoons butter
4 tablespoons flour
1 cup cream (or half and half or milk)
1 cup chicken broth
1 cup shredded Italian cheeses (Mozzarella, Romano, etc.)
1/2 cup Parmesano Reggiano cheese (or plain Parmesan)
3 tablespoons fresh or 1-2 tablespoons dried parsley
4-5 cloves garlic, minced
1/2 teaspoon fresh nutmeg
1/4 cup sherry or white wine
salt and pepper

Melt butter and add flour. Cook for 2-3 minutes, stirring constantly to cook flour. Add cream and broth all at once and blend well. Add the remaining ingredients and stir until cheese has melted and sauce is smooth.

Pour over chicken, shrimp or pasta.

Additional cheese can be added to the topping, if desired. Bake in oven until cheese is golden brown.

This is a recipe we have made a few times. It is from the foodnetwork.com We like to add Prosciutto or smoked salmon.. yummy..

4 tablespoons butter
1 clove garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
1/2 cup milk
3 tablespoons chopped fresh chives
1 cup plus 3 tablespoons grated Parmesan
Italian parsley for garnish

For sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from heat and add the chives, 1 cup Parmesan, stir gently.

I make alfredo all the time... super super easy.

Melt 5 tablespoons of butter, then saute one chopped up shallot (or skip the shallot if you don't have one) and a chopped up clove of garlic (some people skip the garlic). Add 1 to 1.5 cups of heavy cream and heat until just boiling. Reduce heat and simmer for about 5-10 minutes while sauce reduces. Then add 1/4 t freshly ground pepper, 1/4 t nutmeg and 1 to 1.5 cups of grated parmesan cheese (if you use the real stuff the sauce will be thinner than if you use the canned grated cheese. Both taste good, just have a different texture). Heat until cheese is fully integrated and serve!

So much better than jarred sauce or one that uses fake ingredients to thicken it up.

Well I'm not sure how authentic this is, but here's how I make it:
Pour a pint of heavy cream in a small saucepan over low heat, heat for about 30 minutes, whisking regularly, until reduced by about half. Stir in 3 to 4 tablespoons of butter until melted. Stir in shredded parmesan to taste (I use about 1/3 cup.) Toss the sauce with the pasta immediately and sprinkle extra parmesan if desired.
I don't season the sauce because I am usually adding seasoned meat and/or veges to the pasta as well :)

Oh I have a GREAT one!! It tastes sooo good, I hope you try it!

http://onourdinnertable.blogspot.com/2011/03/alfredo-sauc...

Recipe credit: ourbestbites

Many years ago, I got recipes in the mail. One of them was a Creamy Chicken Alfredo - it is the best recipe I have found and so very easy. Whenever I need to wow someone, I normally pull this recipe out. My husband loves it so much that he would rather have me make it than eat and alfredo dish in a restaurant! Here is the sauce (couldn't be easier):
1tsp olive oil (you could use butter if you prefer)
3 cloves garlic, minced
1 tbl minced onion (I use fresh onion and I mince it really fine)
1 1/2 c heavy whipping cream
1/3 cup parmesan cheese
1/2 tsp black pepper

Over Med. heat, cook garlic and onion in olive oil until onion is tender - 2-3 minutes. Increase heat to med-high and add whipping cream, parmesan and pepper. Cook until bubbly and slightly thickened (about 2-3 minutes).

Viola! If I am using it with fettuccini noodles, I add the cooked noodles and about 1/4 cup of the noodle water (the starchy water helps the sauce to adhere to the noodles well) and mix up. You could add chicken chunks or cooked breaded chicken and you have a meal.

I love this recipe so much - hope you do too!
L.

I use the same recipe as Lucy F. I also mix it up by stirring in different liquids or pestos. I love lemon juice, white wine, sun-dried tomato pesto, the list goes on. It is such a simple base and tastes SO good :)

1/2 cup butter
8 oz cream cheese
1 cup half & half
1/3 cup parmesan cheese
garlic powder and pepper to taste

1. In a medium saucepan, melt butter.

2. Once butter is almost melted, add the package of cream cheese. It's easiest to cut it into 4 pieces so that it melts quicker.

3. Once butter and cream cheese are mixed well together, add the cup of half and half, Parmesan cheese, garlic powder, and then shake pepper on top. Stir all together until well mixed.

4. Once it's mixed well and saucelike, take it off the burner and set aside so it can thicken up. Stir every few moments.

From cooks.com - just made this a few nights ago and poured it over whole wheat spaghetti noodles and it was delicious!