A homemade alfredo sauce. Or you can just dip bread in it! Or a spoon! Who has a spoon?
An alfredo sauce is a pretty simple thing. Cream, butter, parmesan cheese, salt and pepper. If you like it thicker, a little flour and butter at the beginning to make a roux. But to give it a little something extra, we roasted some garlic.
Garlic is like one of the food groups in our house, somewhere between buffalo wing sauce and salted caramel anything. But we don’t always have fresh garlic. As a matter of fact, we usually have a big container of minced garlic. So this roasted garlic is for everyone who’s ever purchased a big tub of minced garlic at a wholesaler!
Yields 2 cups
4-6 tbsp. butter
1-3/4 cups heavy cream
1-1/4 cups aged Parmesan cheese
salt and pepper
salt and pepper
To roast the minced garlic, spread it around a shallow pan. I actually used a small pie plate. Drizzle some olive oil over the garlic, and season with salt and pepper. Cover the pan with foil, and roast it in the oven for 10 to 15 minutes at 325 degrees.
While that’s roasting, melt the butter in a saucepan, then add the heavy cream. I bring mine to a boil before reducing it to a simmer. It’s important to let the simmer, because if you add the cheese to boiling cream, it’s going to burn, and the cheese is going to taste grainy. I learned this tip when I burned my sauce about 57 times while training for MasterChef.
Once the cream is simmering, add the cheese, salt and pepper and roasted garlic. Whisk gently to melt the cheese and let the sauce simmer. I actually let it sit while I cooked the rest of the dinner, which made it stronger and allowed the garlic to really flavor the sauce well.
What We Ate:
- Our dinner was actually a frozen seafood ravioli. Assuming you’re using this sauce with pasta, if you find it gets too thick, add a tablespoon of pasta water to the simmering sauce to thin it out. To give our dinner a little somethin somethin, I toasted some breadcrumbs with Old Bay seasoning and finished the dish off with some fresh parsley.
- We’ve also used it on pizza (not pictured) with pepperoni and arugula.
- We’ve also used it on a spoon. We’re not proud of that one. But it’s just so damn good. (I’ll be running anywhere between 5 and 6 miles tonight.)