I made the best alfredo sauce on a whim and had to save the recipe. I have attempted to make alfredo by following some online recipe many a times, but never thought any noteworthy. Tonight though, this one I found on wholesomeyum.com was really good. After dinner I told my husband I thought it was pretty good, and he said, “It was really good! That’s why I put it on my zoodles, and green beans, and chicken.” He basically drowned his plate in this alfredo sauce.
- 1 Tbsp butter
- 6 cloves garlic, minced
- 1 1/2 C heavy cream
- 1/2 C grated parmesan cheese
- black pepper, to taste
- sea salt, to taste
- nutmeg, to taste
- Melt butter in a medium saucepan over medium heat. Add minced garlic and saute for about 30 seconds, until fragrant.
- Add the heavy cream. Bring to a gentle simmer, then continue to simmer for about 5 minutes, until it begins to thicken and volume is reduced by about 1/3.
- Reduce heat to low. gradually whisk in the parmesan cheese. Keep whisking over low heat, until smooth. Stir in black pepper, sea salt, and nutmeg. If sauce is thicker than you like, you can thin it out with more cream.