EASY SIMPLE 3 INGREDIENT ALFREDO SAUCE

If you are like me I do not care for a store bought alfredo sauce.  It is just simply disgusting.  I love dishes that use alfredo sauce but I had no clue just how dang easy it is to make.  I have to tell you, once I learned to make alfredo sauce I have been using it in all kinds of recipes.  Of course, alfredo sauce is not by any degree a diet kind of sauce.  

This recipe is so simple, you too will be thrilled to learn how to make it.  You will never buy any of that junk they sell in the stores.  

First, you need heavy whipping cream.  Yep, we are going all out and making it the best way possible.  Buy a pint carton to make this recipe.  Second, you need either a couple of minced cloves or a teaspoon of garlic powder.  Last you need parmesan cheese.  WOW, seriously that is all you need.  Of course you can add some herbs or even fresh ground pepper.  

If you chose to use minced garlic, saute that in a bit of olive oil before adding your heavy cream and parmesan cheese.  If you are using garlic powder, add that to the heavy cream in a pot.  Warm this slowly and add parmesan cheese.  Keep this on low heat otherwise you will scald your cream and that will ruin the sauce.  Cook until it reduced by half and thickened.  The parmesan cheese is actually a thickening agent.  

Some people will tell you to add butter to your pot prior to adding heavy cream.  You do not have to do that.  The only time you need to use oil or a fat is if you need to saute garlic.  If you wish you can also add a dash of salt or substitute the garlic powder with garlic salt.  

You can add some fresh cracked black pepper if you wish. 

Alfredo sauce can be used in so many different ways.  Two of my favorite ways are Cajun Chicken Pasta and White Chicken Spinach Pizza.  However, you can use alfredo sauce on all kinds of pasta.  

Doesn't the pasta and the pizza look good? 

ALFREDO SAUCE

Ingredients

• 1 pint of heavy whipping cream
• 1teaspoon of garlic powder, garlic salt or 2 cloves of minced garlic
• 2 cups shredded parmesan cheese

Directions

• If you are using fresh minced garlic, saute in a small pan with either a teaspoon of olive oil or butter.  Add heavy cream and slowly warm.  Once warm add parmesan cheese and melt.  
• If you are using garlic powder or garlic salt, pour the heavy cream in a pot, along with garlic powder or garlic salt.  Warm and add parmesan cheese.  
• Slowly melt the cheese and reduce to thicken, normally it will reduce to half.  

Again parmesan cheese is a thickening agent so once you add the cheese it will thicken pretty quickly.  

As I said you can add fresh ground pepper.  You can also add Italian seasoning or fresh basil and/or oregano.  

You can even fix this ahead of time and keep in the fridge.  It is a great sauce to have on hand.  It should keep in the fridge for 2 to 4 weeks if that is possible because at my house it will not last that long before we use it.

If you wish to reduce the fat and try to make this healthier you can but I think this is supposed to be decadent and I prefer using the real fattening ingredients.  To reduce some calories, you would want to use fat-free half and half instead of the heavy whipping cream.  Half and half is much thinner so you will have a longer cook time.  If you are having trouble thickening your sauce you can add a bit of the half and half in a bowl.  Like 2 tablespoons and add another 2 tablespoons of corn starch.  Then add that to your pot.  This normally will help thicken about anything and it works fairly quick. 

ENJOY!!!!