Alfredo Sauce without Heavy Cream
This easy alfredo sauce recipe without heavy cream uses milk, Parmesan, and a simple mixture of butter and flour to form the sauce.
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 clove garlic minced
- 2 cups milk
- 2 cups grated Parmesan cheese
- ¼ teaspoon kosher salt
- ⅛ teaspoon fresh ground black pepper
Heat a medium saucepan over medium-low heat and add butter, flour, and minced garlic. Whisk to combine, and continue to cook for 3 minutes while the roux cooks. At this point, the garlic should be very fragrant and the roux should begin to darken in color slightly.
Begin to stir in the milk a few splashes at a time. Ensure each batch fully incorporates into the flour mixture prior to adding more. Continue until all milk has been added. Heat the sauce to a gentle simmer.
Add Parmesan cheese a handful at a time, stirring fully into the sauce until you have a smooth and creamy consistency.
Add salt and pepper.
Remove from heat and serve over fettuccine noodles with sliced chicken breasts to create your own homemade chicken fettuccine alfredo.
If the sauce is gritty most likely the cheese has not fully melted yet. Let simmer longer while stirring to ensure it does.
If the sauce is too thin, simmer it longer to thicken.
The sauce will thicken as it sits. Dribble in a little milk to thin it out.
Use the best quality Parmesan cheese you can find.
Calories: 281kcal | Carbohydrates: 9g | Protein: 16g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 709mg | Potassium: 159mg | Fiber: 1g | Sugar: 4g | Vitamin A: 657IU | Vitamin C: 1mg | Calcium: 466mg | Iron: 1mg