Homemade for the Pantry: Tip Tuesday!
This is my last post of the week as I will be doing some family activities. But I wanted to post this as this gluten free homemade Alfredo sauce used in a recipe for Monday.
Several years ago, I became sensitive and annoyed at the flavor of any canned “cream of _____” soup or a jar of white sauce. The sodium and flavor just ruined it for me. So on the hunt I went out for a recipe. I have tried several, the ones with half and half, whipping cream, a flour base…and when I realized that I am using this as a sauce to add into a dish, I love the way it turns out just using the milk I have in the refrigerator. The heavier the cream/dairy, the thicker the sauce will be. I like this version with cream cheese and no flour.
And it’s so simple, you probably have all the ingredients in your kitchen! I have not used a can or a jar of this type of sauce in years and I feel pretty good that I am making something quick, easier and a healthier version that hits the “5 ingredients” list.
First, I melt the unsalted butter. In my apparently uneven pan!
Then I love using my cookie scoop to add my cream cheese!
Mix with a wisk to remove the lumps from the cream cheese.
Add your garlic powder and milk. Then add the Parmesan cheese.
Homemade Alfredo SaucePrint Recipe
- 1 Stick of unsalted butter
- 1 pkg (8 oz) cream cheese
- 2 tsp garlic powder
- 1 1/2 - 2 cups Milk (combo of half & half, whipping cream and 2%, if desired)
- 6 oz fresh shredded Parmesan
Melt butter on medium heat.
Add cream cheese and wisk until there are no longer lumps in cream cheese.
Add garlic powder.
Slowly add your milk/cream, wisking entire time.
Turn heat to low.
Add parmesan cheese.
Once cheese is melted, remove from heat. The longer it heats, the dairy and butter will start to separate.
Use immediately or once cool, pour into glass container and refrigerate.
This will make 16 oz of sauce.
This Alfredo sauce goes perfectly in my Creamy Pesto Chicken Bake recipe.