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Important Note: When you buy through our links, we may earn a commission. As an Amazon Associate we earn from qualifying purchases. Content, pricing, offers and availability are subject to change at any time - more info. Have you made homemade alfredo sauce before? Homemade alfredo sauce, by far, tops the sauce you can get in the jar at the supermarket. Yes, it requires a few extra steps, but it’s well worth it. It doesn’t take that long for homemade alfredo sauce to come together. And, better yet, it only takes a few simple ingredients that you probably already have. However, alfredo sauce isn’t known to be very light. It’s a fatty, creamy sauce that’s really delicious but not exactly low fat. It’s typically made with butter and heavy cream and then thickened with parmesan cheese. This isn’t exactly ideal if you’re trying to follow a low fat diet. There are a few substitutions you can make that make alfredo sauce lighter but without sacrificing it’s delicious creaminess. One of the main ingredients that you can easily swap out is the heavy cream. What usually happens when we purchase heavy cream is that we only use a small amount and then have no other use for the rest of the container. So, instead of letting that carton spoil in the fridge, we’re going to find a few other ways to make alfredo sauce without heavy cream. Replacing the heavy cream doesn’t mean that the sauce needs to be dairy-free. Though, the option is there. It’s totally up to you and your specific taste preference and health needs. Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 6 Calories: 307kcal
Calories: 307kcal | Carbohydrates: 12g | Protein: 17g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 660mg | Potassium: 215mg | Fiber: 1g | Sugar: 7g | Vitamin A: 723IU | Vitamin C: 1mg | Calcium: 513mg | Iron: 1mg Notes & Tips
What is a Roux?A roux is a mixture of flour and fat that is cooked together and used as a thickening agent. Typically, the fat is full-fat butter. Using butter and flour is going to result in a rich, tasty sauce. You can use other fats and sometimes even other flours to make a roux. For example, you could use olive oil, bacon fat, or other rendered fats to make a roux. You could use rice flour or gluten-free flour as an all purpose substitute. A roux is often used instead of using cornstarch or arrowroot powder. You can use it in many other applications, too. Using a roux is a great option to thicken soups, stews, chicken pot pie, and other dishes. Why is My Alfredo Sauce Gritty?Your alfredo sauce is likely gritty because of the type of parmesan cheese that you are using. You should use high quality fresh grated parmesan cheese from the block. This kind of cheese is going to melt the best and create a smooth consistency. If you use the pre-packed, powdered parmesan cheese, it won’t melt correctly, and therefore you’ll have a gritty cheese. Be aware that even some of the pre-packaged cheeses that are labeled “fresh” may still have preservatives that will prohibit the cheese from melting completely. How Do You Keep Alfredo Sauce From Separating?Sometimes, when you cook with dairy, the item will separate. This means that the sauce may look chunky or like it has oil sitting on top of it. This is likely a result of overheating the sauce. The best way to prevent alfredo sauce from separating is to keep the heat manageable and not too hot. You don’t ever want the sauce to boil, but a light simmer is necessary for everything to bind together. Another way to keep the sauce from separating is to use a whisk when mixing, instead of spoon or spatula. There is a quick way to fix your sauce if it does separate. You can add a little bit of cold milk and slowly whisk it into the separated sauce. Get Foodie
Deals Recent RecipesPost navigationWhat can I use instead of heavy cream in alfredo sauce?The two best substitutes for heavy cream in alfredo sauce are: Milk + Flour + Butter: Whisk together 1 cup of whole milk (make sure it's COLD), 2 tablespoons of flour, and 2-3 tablespoons of melted butter (cooled). Whisk until smooth. Once you heat this mixture it will begin to thicken like heavy cream.
How can I thicken alfredo sauce without whipping cream?Mix together a little cornstarch in a small bowl with some cold water (or other liquid) until the mixture is smooth to form a slurry. Slowly, whisk the slurry into the simmering sauce in a pan over medium to medium-high heat. Whisk the slurry slowly into the hot sauce until you get the desired thickness.
How do you make alfredo sauce thicker without milk?To make a cornstarch slurry, whisk together equal parts of cornstarch and water—about two tablespoons of each; from there, add a teaspoon or two at a time. Start by whisking just two teaspoons of the slurry into the sauce, let it come to a boil, which will activate the starch, and then add more if needed.
How do you make alfredo sauce?Instructions. Melt butter in a medium saucepan over medium heat. Add cream and bring to a simmer. Cook, whisking often, for 5 minutes.. Then add garlic, cook for 60 seconds. Add cheese and whisk until melted. Add salt and pepper, to taste.. Toss in your favorite pasta and dinner is served! Notes.. |