This kosher recipe for Quick and Easy Authentic Alfredo Sauce will have you wondering why you have waited so long to prepare something so simple for a dairy Shavuot, Passover, or Rosh Hashanah lunch. This sauce is creamy, cheesy, and only uses 5 ingredients. This recipe is kosher, dairy, and gluten free. Read on to learn how to make the best Quick and Easy Homemade Alfredo Sauce recipe.
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Why We Love Quick and Easy Authentic Alfredo Sauce
- Super simple to prepare. This recipe only uses 5 ingredients. This recipe is similar to our Easy Creamy Mushroom Pasta so if you like that one you should like this one too.
- Quick cooking time. Sauce from a jar takes about 10 minutes to heat up, this recipe takes the same amount of time to make from scratch!
- A nice change of pace. How many times can you eat the same marinara sauce before needing a change. You can use this kosher Alfredo recipe instead of marinara sauce in tons of different recipes to make it cheesy and creamy. You can even mix in a little bit of the marinara for a pink sauce.
- Kosher for Passover and year round. The ingredients in this Cheesy Alfredo Sauce contain no chometz or leaven. This means that it is kosher for Passover as well as gluten free.
This recipe for Authentic Alfredo Sauce uses only 5 Ingredient
There is so much flavor in this sauce that it is hard to believe it comes from so few ingredients:
- Milk - the base of the recipe.
- Cream- adds tons of flavor and texture.
- Fresh garlic - when cooked adds a nutty and sweet flavor to the sauce.
- Butter - to thicken the sauce and add flavor.
- Parmesan cheese - for flavor in the sauce and to sprinkle over the top when serving.
How to make the best Quick and Easy Authentic Alfredo Sauce from scratch
Step 1 - Prepare the butter
If there is a lengthy part of this recipe, this is it. This is where we clarify the butter. In Indian cooking, the end result is called ghee. This process will make it so that the butter has a slightly toffeelike flavor. More importantly, the butter will mix into the sauce a lot easier once it is clarified. Start by heating a saucepan over medium heat until the butter liquifies.
Once the butter has turned into a liquid the solids should start to separate from the liquid as the heat intensifies.
Using a spoon, take out the brown solids from the bottom of the pan. They create a kind of powdery sludge and should be fairly easy to remove. You are going to lose a little bit of the clarified liquid when you do this but it should not be a significant amount.
This is what you are looking to remove from your clarified butter. There is nothing wrong with this but they will cause problems with the texture of the sauce if you leave them in. You are not looking to remove all of the solids, some of them will be left behind in the pan and become part of the sauce.
Step 2 - Add the remaining ingredients to the clarified butter
Once the butter has been clarified, lower the heat to low and add the garlic. Let it saute for 1-2 minutes.
Add milk and heavy whipping cream. Bring to a simmer stirring constantly.
Add grated parmesan cheese and stir until completely melted and creamy.
Recipe FAQ
This recipe was designed to be balanced which is why it uses ½ cup of milk and ½ cup of cream. If you want to make it super creamy, go ahead and use a full cup of cream. If you are looking to cut some of the fat and richness from the dish, you can use a full cup of milk. If you do this, let the sauce cook an extra 5-10 minutes to cook off some of the extra liquid.
The parmesan cheese gives the alfredo sauce a very unique flavor so I would not substitute anything for it except for Romano cheese. That being said, it is fun to add some shredded mozzarella cheese or pizza cheese to the sauce and really let it thicken up.
Yes. You can prepare the sauce in advance and store it for up to a week in the refrigerator. I would not recommend freezing alfredo sauce as it tends to separate in the freezer. That being said, if you are going to make a pasta dish in advance, you can mix in the sauce and then freeze the completed dish in an airtight container.
Tips and Suggestions
- Add black pepper. This recipe loves black pepper, use it liberally.
- Authentic Fettuccine Alfredo (the obvious use for this sauce).
- White pizza. Try using this sauce in place of pizza sauce when you make homemade pizza.
- Add mushrooms or fresh spinach to the sauce for tons of flavor.
- Try either the fettuccine or white pizza and add kosher fake crab. We love this crab alfredo option for a fast breaking dish.
- Sprinkle on some red pepper flakes and Italian seasoning to spice it up.
- Use as a sauce in our Matzo Grinder recipe.
More recipes like this one
📖 Recipe
Quick and Easy Authentic Alfredo Sauce
Equipment
- saucepan
Ingredients
- ¼ cup butter
- 4 cloves fresh garlic
- ½ cup cream
- ½ cup milk
- ½ cup parmesan cheese
Instructions
- Melt butter in the saucepan over a low flame.
- Increase the heat to medium/low and allow the butter solids to fall to the bottom of the pan.
- Remove the butter solids from the bottom of the pan. Decrease the flame to low.
- Add fresh garlic and saute for 1-2 minutes.
- Add milk and cream stirring often.
- Add parmesan cheese. Stir until creamy and smooth.
- Salt and pepper to taste.
Notes
Tips and Suggestions
- Add black pepper. This recipe loves black pepper, use it liberally.
- Fettuccine Alfredo (the obvious use for this sauce).
- White pizza. Try using this sauce in place of pizza sauce when you make homemade pizza.
- Add mushrooms or fresh spinach to the sauce for tons of flavor.
- Try either the fettuccine or white pizza and add kosher fake crab. We love this crab alfredo option for a fast breaking dish.
- Sprinkle on some red pepper flakes to spice it up.
