I originally posted this homemade Alfredo sauce recipe nearly 5 years ago. At the time, this recipe had become an absolute staple in our home! We would always make sure that we had some cooked up and in a jar in the fridge, ready to heat up at any point of time. When I shared it, I put a pin on Pinterest as I always do after I post. Little did I know, this pin would go viral and bring a constant flow of readers to my old blog. When I decided to launch this website, I knew that I wanted to give some of my favorite, older blog posts a new life! So I remade this incredible homemade Alfredo Sauce so that I can share it with all of you beautiful people.
There is one question that I hear almost every time I start cooking anything interesting in the kitchen, “Mommy! Can I help you?”. Although, I admit that I probably say “No” more than I should, there are times when I remind myself that she is only little once. Plus, messes can always be cleaned. I find that I need to remind myself to be a Yes Mom more often than I’d like to admit. But it is something that I am working on…
When Marie and I started cooking this homemade Alfredo sauce, I was quickly reminded how simple the recipe really is! With only a few ingredients, this recipe is perfect for help from little ones. Plus, it tastes even better than store bought Alfredo sauce (in mine and my family’s opinions) and you can even store it for a few weeks in the refrigerator. I am all about recipes that require the smallest amount of effort on my part! I hope this recipe will add some simplicity to your life, while still allowing you to enjoy whole ingredients. When I pick out my ingredients, I always make sure to pick out chemical-free and whole ingredients. Although, this recipe may not be considered healthy by many, depending on the ingredients you choose, this recipe can be WAY better for you than it’s store-bought counterparts.
- 1 cup of heavy whipping cream
- 6 TB of Parmesan cheese
- 4 TB of butter
- Salt and Pepper, to taste
- 1 TB Basil
- 2-3 cloves Garlic, finely chopped
- 1 TB Rosemary
- 1 TB Oregano
- Melt Butter completely on low heat
- Add heavy whipping cream to the melted butter. Heat on low until the cream is warm.
- Stir frequently.
- Add in Parmesan Cheese and whisk til creamy.
- Add in salt and pepper, to taste, and all additional herbs of your choosing.
- Cook on low for 15-20 minutes, stirring frequently so it doesn't burn. It will be ready once it thickens
- If it is too "soupy" you can add 1-2 TB of flour and let simmer for 3-5 minutes. Remember, less is more, you can always add more.
- Put leftovers in a jar in the fridge. It will last a couple weeks in the refrigerator.
- You can use either shredded Parmesan or the Powdery kind, I personally just use the Powdery kind
How did you use this recipe?
Tag @ericagilliam in a photo on Instagram!
Peace and Love,