Homemade Alfredo Sauce
Elevate your weeknight pasta dinner with some Homemade Alfredo Sauce! This creamy, mouthwatering pan made sauce is perfect for tossing with your favorite pasta. Rich with butter and cream and flavorful with lemon, parmesan, and more, you’ll never buy a jar of alfredo sauce again!
Homemade Alfredo Sauce
We’re all guilty of cracking open a jar of store-bought pasta sauce after a long day. Trust me, I get how easy it is to just warm up a jar of factory made sauce! However, not a single brand of store-bought pasta sauce can compare to the real deal. Homemade alfredo sauce is creamier and more flavorful than anything from a grocery store shelf, and it’s SO easy to make, too!
While homemade alfredo sauce may require a few more steps than warming up a jar from the store, it’s well worth the little extra effort. Not only does this sauce taste incredible, it’s also not loaded with any artificial preservatives or flavors like so many of the jars from the store. It’s made with simple, real ingredients that make this sauce authentically delicious. You can taste the fresh lemon and grated parmesan in each bite.
I feel like every home chef should be able to master this easy sauce recipe. It seriously elevates pasta night! Even after the longest of days, making this quick and easy alfredo sauce is a great way to have a homemade dinner that you’ll love on the table in no time. It’s inexpensive, fast, delicious, and oh so creamy! If there’s any left on your plate, you’ll practically be licking the plate. Don’t say I didn’t warn you!
How to Make It
You won’t believe how easy this sauce is to make! Like I said, once you whip alfredo sauce up one time, you’ll never go back to the jarred stuff again.
Melt the butter. In a large saucepan, melt the butter over medium heat.
Whisk the cream. Whisk in the cream and half and half. Turn the heat to low and heat to a simmer.
Make it zesty. Remove from the heat. Whisk in the lemon juice and zest.
Make it cheesy! Stir in the cheese 1 cup at a time, stirring until smooth.
Add the seasoning. Stir in the nutmeg. Season with salt and pepper, to taste.
How to Store and Reheat Homemade Alfredo Sauce
If you’re making this alfredo sauce ahead of time, you’re in luck! This sauce holds up fabulously in the fridge. Just be sure to let it cool completely to room temperature first, then place it in an airtight container like a jar. Properly stored, this sauce will stay fresh for up to 3 days.
If you do plan on making this sauce ahead of time, make sure you reheat it back in the pan – not the microwave! The microwave will zap the life right out of homemade alfredo sauce. Warm the chilled sauce in a saucepan over medium heat, stirring frequently, until heated through. Then just toss your pasta in it, and enjoy!
Can alfredo sauce be frozen?
As nice as it may be to have a jar of alfredo sauce ready to go in the freezer, I sadly don’t recommend freezing it. The amount of heavy cream and half and half that make up the majority of alfredo sauce won’t hold up well once frozen. Luckily, this sauce comes together quickly, so it’s perfect for making in a cinch!
Tips for the Best Alfredo Sauce
- Use FRESH ingredients! Fresh lemon juice/zest and freshly grated parmesan cheese make a world of difference. You can really taste the delicious fresh flavor when you use real ingredients.
- Whisk and stir often. You don’t want the sauce to burn at the bottom of the pan or separate.
- Don’t add too much cheese at one time! Add it little by little until it’s all fully incorporated.
NEVER buy store-bought pasta sauce again!
Get the Recipe: Homemade Alfredo Sauce Recipe
- 1 cup salted butter
- 2 cups heavy cream
- 2 cups half and half
- 3 tablespoons fresh lemon juice
- 1 tablespoon fresh lemon zest
- 4 cups freshly grated parmesan cheese
- 1/2 teaspoon ground nutmeg
- Kosher salt and fresh ground pepper, to taste
- In a large saucepan, melt the butter over medium heat.
- Whisk in the cream and half and half. Turn the heat to low and heat to a simmer.
- Remove from the heat. Whisk in the lemon juice and zest.
- Stir in the cheese 1 cup at a time, stirring until smooth.
- Stir in the nutmeg. Season with salt and pepper, to taste.
- Toss with pasta or store in an airtight container in the refrigerator for up to 3 days.
- Warm in a saucepan over low heat until heated through before tossing with pasta, if making in advance.