This alfredo sauce is lower in fat than most, as it is made with half and half. This is delicious over pasta and is easy to make. You can also make it the day before and refrigerate it until ready to use. Serve with a Caesar salad, and you have a delicious meal done in less than an hour.

Quick Alfredo Sauce

butter

all-purpose flour

garlic salt

half and half

garlic,

parsley flakes

Parmesan cheese

Melt the butter in a saucepan over medium heat. Whisk the flour and garlic salt into the melted butter until the mixture is smooth. Slowly beat the half and half into the sauce until completely incorporated. Stir the garlic, parsley, and Parmesan cheese into the sauce, whisking continually. Bring the sauce to a simmer; cook, stirring regularly, until the sauce has thickened, 4 to 5 minutes. Use immediately or refrigerate.


I loved this. Added salt & pepper. Didn't have half & half so used 1-and-a-1/2 cups of milk and kept everything else the same. Great flavor and consistency.

This sauces  turned out great. Had to make something quck when I got home and realized I had l not purchased bottled alfredo sauce.  We made it with fat free half and half and light paPamresan cheese and it worked out great. I did add a touch more garglic salt and regular salt and pepper.

This was very easy and very fast! I have tried to make alfredo sauce a few times with disastrous results but this one was good. I didn't have enough half and half so I also used milk and I added salt and pepper. I agree with the reviewer that said if you want more flavor add more parmesan and pepper.

While not the best alfredo sauce I've ever tasted, this recipe is excellent for a quick fix. I thought it had an nice, simple flavor, and great, creamy consistency. The only change I made was that I used 3 garlic cloves and left out the garlic salt. Then, I added a pinch of salt and pepper. Everything else I left as-is.  Those who complained of it being too bland: I wonder if it had anything to do with the type of parmesan they used. I used my favorite (in my price range) fresh parmesan, and it tasted great.   *Here's a tip for keeping parmesan cheese. I buy big blocks of it from the "big box" store, and when I get it home, I remove the cheese from the plastic, and wrap it in foil. I just shred as much as I need as I go. This way, it stays good in the cheese drawer for as long as 9 months!*  I threw the sauce over spaghetti noodles with a pouch of tuna and some frozen (thawed) peas, and served it with a caesar salad for a quick meal. All in all, the whole meal took me about 15 minutes. Great recipe.

L-O-V-E-D IT! i will definitely make this again and again! My family loved it! Very creamy and so easy! The best alfredo sauce i've ever made! I didn't have any garlic so i omitted that and i used garlic powder instead of garlic salt and it turned out great!

I cant cook but I made this and it was amazing- i didnt have all the parm so i used some some shredded italian mix i had. i highly recommend if you are looking for something easy

Made as is, had a beautiful velvety texture and tasted great. Certainly was a quick and easy meal, with a popular pasta sauce, and no additives or preservatives. If you find this a little bland for your taste, bump up the amount of parmesan, and serve with a generous grind of black pepper.

Very tasy and creamy. Omitted the flour and the sauce was still thick and creamy. I added chicken breast and broccoli. Thx very good.

I knew that when I saw flour in the ingredient list this was more of a bechemel sauce than a cream sauce.  A little tackier texture than what I was after.  Good flavor though,  but  wasn't what I was looking for.

quick alfredo sauce

Prep Time: 10 minutes

Cook Time: 5 minutes

Total: 15 minutes

Servings: 2

Cost: $12.84 /serving

Author : distasi

Ingredients

Instructions

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