Easy Alfredo Sauce I Recipes

Steps:

• In a saucepan or skillet, warm the butter and cream. Season with salt and pepper. Add the Parmesan and stir until melted.
• Toss to combine, thinning with pasta water if necessary.

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

Steps:

• In a medium sized sauce pan sweat the crushed garlic cloves in the butter until light brown and fragrant.
• Add the heavy cream and parsley to the garlic and butter, mix to combine. (It may take some time for the mixture to come together).
• Turn the heat to medium and reduce the cream by 1/3 to 1/2 depending on how thick you like the sauce.
• When the cream has reduced turn the heat down to medium low and add the cheese. Mix to combine, sauce will thicken substansually. (If you heat is too hot the cheese will break and you will have a grainy sauce.).
• Keep over medium low heat for 2-5 minutes until combined, serve over cooked pasta, chicken or use as a dipping sauce for freshly baked french bread.

Steps:

• Melt butter in a saucepan over medium heat; bring to a simmer. Add garlic; cook 1 minute. Add cream; return to a simmer and cook, stirring occasionally, until reduced and thickened slightly, 6 to 8 minutes. Remove from heat. Add cheese and whisk until smooth. Season with salt and pepper. Let cool completely before using or storing. Sauce can be refrigerated in an airtight container up to 3 days (if too stiff to spread easily, rewarm slightly before using).

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat.
• Add cream cheese and garlic salt, stirring with wire whisk until smooth.
• Add milk, a little at a time, whisking to smooth out lumps.
• Stir in mozzarella or parmesan cheese and pepper.
• Remove from heat when sauce reaches desired consistency.
• Sauce will thicken rapidly; thin with milk if cooked too long.
• Toss with hot pasta to serve.

Steps:

• In a medium saucepan combine whipping cream, butter or margarine, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat. Sauce will thicken upon standing.