Our most popular pasta sauce. The original sauce was made from cream, butter, and cheese but we also have lots of versions that that use alternate ingredients like sour cream, tofu, or evaporated milk.
featured alfredo sauce recipe
Made with crushed red pepper, sour cream, Parmesan cheese, butter, black pepperview recipe
classic versionsYou can't go wrong sticking to the classic recipe made with cream, Parmesan, and butter
alfredo with cream cheeseAdding cream cheese makes these sauces extra rich and creamy
not quite alfredo sauceDelicious alternatives to traditional alfredo sauce
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For best results when making alfredo sauce you should try to follow the recipe exactly. If you need to make substitutions, here are some tips to help you out:
- Don't replace heavy cream with lower fat dairy like milk or half-and-half without adding a thickener like cornstarch. They tend to curdle easier and need a binding ingredient to stabilize.
-To prevent separation, don't cook the sauce over high heat.
-Don't cover the sauce. The lid will trap steam in which can dilute it. Having the lid on can also make it curdle since it increases the temperature inside.
-When reheating sauces it's best to do it in a double boiler over simmering water. It will be just like it was freshly made!
-For best results, use freshly grated Parmesan (or other cheese called for). Second best is pre-shredded. Last resort is the stuff in the green can!
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