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Creamy Garlic Alfredo Sauce in 15 Minutes
We created this sauce with milk because most families have milk in the fridge. If you want to use heavy cream, then just eliminate the flour and replace the milk with heavy cream.
Makes about 2 1/2 cups of sauce.
Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Servings:
8
servings
Calories:
159
kcal
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Ingredients
1/4
cup
(
57
g
)
butter
(1/2 stick)
4
cloves
fresh garlic
, minced (or 2 teaspoons garlic powder)
1/4
cup
(
30
g
)
all-purpose flour
2
cups
(
480
ml
)
milk
1/4
teaspoon
(
1.25
ml
)
dried herbs
(basil, oregano, thyme, etc.)
1/2
teaspoon
(
2.5
ml
)
dried mustard powder
1
cup
(
100
g
)
grated Parmesan cheese
1
teaspoon
(
5
ml
)
salt
, or to taste
1/2
teaspoon
(
2.5
ml
)
fresh cracked black pepper
Instructions
Heat a sauce pan on medium-high heat. Melt butter, then add garlic and cook translucent and fragrant (about 1 minute).
Whisk in flour and continue whisking to remove large clumps.
Slowly whisk in the milk. Whisking often to make sure flour lumps are smooth, bring sauce to a low boil. Then reduce heat to low.
Add dried herbs, mustard powder, parmesan, salt and pepper. Continue whisking until sauce is smooth and begins to thicken.
Serve the sauce with your favorite pasta. If you’re saving the sauce for later, allow the sauce to completely cool.
Pour the sauce into mason jars or a container. Keep in fridge and use within 5 days.
Course:
Sauces
Cuisine:
American, Italian
Nutrition
Calories:
159
kcal
|
Carbohydrates:
7
g
|
Protein:
7
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Cholesterol:
32
mg
|
Sodium:
559
mg
|
Potassium:
102
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
384
IU
|
Vitamin C:
1
mg
|
Calcium:
212
mg
|
Iron:
1
mg