Homemade Alfredo sauce > jarred Alfredo sauce, always

Homemade Alfredo sauce > jarred Alfredo sauce, always

I had my first wedding-freakout-related dream two nights ago. I think it’s because The Knot sent me an email that said “five months to go!” Like, that should not induce some sort of panicky dream.

So I dreamed that it was the morning of the ceremony and I had forgotten to do the hotel welcome bags, and I was running around our house searching for Pennsylvania-related items to throw into some bags to make them last-minute. A.J. and my parents were there trying to convince me that it was too late to do them, and it was OK that I forgot them and no one was going to be disappointed that there wasn’t a welcome bag to greet them at the hotel. And I said, “BUT WE NEED TO HAVE WELCOME BAGS!”

So let’s all hope that by the time Wedding Week arrives, I’ll still be able to respond to arguments full of logic and facts.

And I’m hoping you all will respond to the logic and facts as to why you need to make your own Alfredo sauce. It’s so easy, you guys. There’s something about jarred Alfredo sauce that really freaks me out. It tastes metallic, and I don’t understand how something that’s supposedly full of dairy could have a room-temperature shelf life. And making your own is so easy. And it’s so delicious. Like, people will notice that this isn’t jarred sauce-delicious. Like, you’ll wonder why you haven’t done this your whole life-delicious. Like, you’ll be able to discern whether a restaurant is using jarred or homemade-sauce delicious. Like, really, really delicious.

I adapted this recipe from 100 Days of Real Food, which is this awesome blog that talks about moving from a diet of highly processed items to more whole-grain, whole-food, natural consumption.

I started with a few tablespoons of unsalted butter and whole cream into a sauce pot over medium heat until the butter melted.


Then I added a few cups of freshly shredded Parmesan cheese (use your food processor to grind whole blocks!) and s&p. (That’s it, you guys!) I whisked it constantly, until all the cheese had melted. I think this whole sauce takes less than 10 minutes, and it’s so delicious.


HOMEMADE ALFREDO SAUCE (adapted from 100 Days of Real Food):

4 tablespoons butter
2 cups heavy whipping cream
1 1/2 cups freshly grated Parmesan cheese
s&p, to taste

Add butter and cream to a sauce pot over medium heat. Allow the butter to melt and the mixture to come up in temperature, about 10 minutes. Add Parmesan and stir constantly until cheese has melted. Season with s&p.

Serve over pasta, or as a dipping sauce, or in white lasagnas. Can be used as pizza sauce, a veggie sauce, or with baked chicken.

Printable recipe here.

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