DIY 5 Minute Alfredo Sauce


I have a love hate relationship with Alfredo sauce.  I love it because it tastes so good, and is creamy and delicious, but I hate it because it really is not that great for you…all that cream, cheese and butter.  Regardless, we eat it about 5 or 6 times a year, and I usually just buy a $2 bottle from the grocery store.  I have tried making it in the past, and it always seems to break apart, with the oils separating and leaving the cheese gritty and clumpy…gross!  Then I tried this sauce, and I will be making it this way every time now. So easy, and it worked great!  Was creamy and delicious, just how Alfredo should be.


IMG_5527 (700x467)

1 2/3 cups heavy whipping cream

4 Tbsp. butter

4 cloves garlic, minced or pressed

1 1/2 cups fresh grated Parmesan cheese

1 Tbsp. garlic salt


IMG_5531 (700x467) IMG_5534 (700x467)

Preheat cream with butter until it starts to simmer.  Whisk as it simmers so it doesn’t stick to bottom.  Press garlic into cream and cook for another minute.

IMG_5535 (700x467)

Add Parmesan cheese and whisk until melted.  Add salt at the end.

Mine thickened as it cooled off a bit, and was nice and thick after it cooled completely, and stayed thick the next day when we had it with leftovers.



  • Sandy

    Your recipe picture shows onion powder, but in your explanation of the assembly you describe adding 4 cloves of minced garlic AND 1 Tblsp of garlic salt. Did you mean onion???? Thanks.

  • Ha, yes, Sandy, I did not have any garlic salt, so I just did some onion powder and table salt…sorry!!!

Leave a Reply

Want to see your picture by your comment? Get your custom avatar by registering for free at Gravatar.

Your email address will not be published. Required fields are marked *