Alfredo Basic Cheese Sauce Recipes

CLASSIC ALFREDO SAUCE

Steps:

• Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

QUICK AND EASY ALFREDO SAUCE

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

CREAM CHEESE ALFREDO SAUCE

Steps:

• Heat 2 tablespoons of butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until softened, about 5 minutes. Set aside.
• Meanwhile, melt the cream cheese and 1/2 cup of butter in a saucepan over medium heat, stirring occasionally. Stir in the milk and Parmesan cheese, mixing until smooth. Add in the garlic, basil, and white pepper. Simmer for 5 minutes, then remove the garlic. Stir in the cooked mushrooms before serving.

ALFREDO (BASIC CHEESE SAUCE)

Steps:

• Over medium heat, melt butter in large cast iron skillet. Add flour slowly, stirring in with a wire whisk, working out all lumps. Continue to cook, stirring occasionally, until just light golden brown. Be careful not to cook it too long as this negatively affects the flour's ability to thicken the sauce later. And the opposite is almost as bad ~ not cooking it enough leaves your sauce tasting a little like paste.
• Quickly add half and half, being sure to whisk continuously and briskly to work out any lumps before they have time to set. If you're new to making gravy like this, take the pan off the heat and add the half and half more slowly so you have more time to work the lumps out.
• Turn heat up to medium high. Add garlic, salt and nutmeg and whisk in well. Add bay leaf (more than one if you like a stronger bay flavor). Cook, stirring often, until sauce has thickened.
• Turn off heat. Add grated Parmesan and stir until melted and incorporated throughout.
• Serve over pasta or spaghetti squash. You can add all manner of things to this ~ meats like shrimp, chicken, or even pork; or broccoli, mushrooms, carrots, and the like to keep it vegetarian.

EASY ALFREDO SAUCE I

Steps:

• In a medium saucepan combine whipping cream, butter or margarine, and grated Parmesan cheese. Cook over medium low heat until smooth. Remove from heat. Sauce will thicken upon standing.

EASY CHEESY ALFREDO SAUCE

Steps:

• Melt butter over med. heat and saute garlic for 1 minute. Add cream cheese and stir until melted. Add milk slowly while whisking until smooth. Add parmesan cheese, whisk until melted. Add nutmeg and ground pepper. Stir. Pour over approximately 1/2 lb pasta, cooked.

REAL ALFREDO SAUCE

Steps:

• Melt butter in a saucepan over medium heat.
• Add cream and cream cheese, stirring constantly, until slightly thickened.
• Stir in nutmeg, parmesan, romano cheese, and garlic.
• Stir constantly until melted completely.
• Salt to taste.
• Mix in egg yolks.
• Continue to simmer over medium low heat, stirring constantly, for 3 to 5 minutes.
• Serve over pasta, garnished with additional grated cheese and parsley.

CHEESY ALFREDO SAUCE SUPREME

Steps:

• In a large saucepan, lightly saute the garlic for about 3-4 minutes but do not brown.
• Add in the cream cheese, Parmesan cheese, butter and whipping cream; whisking constantly until smooth.
• Add more milk if the sauce is too thick.
• Stir until the sauce is very hot (bring just to a boil).
• Season with black pepper to taste.
• Toss fettuccine lightly with the sauce, coating well.
• Sprinkle with extra Parmesan cheese if desired.

EASY ALFREDO SAUCE

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat.
• Add cream cheese and garlic salt, stirring with wire whisk until smooth.
• Add milk, a little at a time, whisking to smooth out lumps.
• Stir in mozzarella or parmesan cheese and pepper.
• Remove from heat when sauce reaches desired consistency.
• Sauce will thicken rapidly; thin with milk if cooked too long.
• Toss with hot pasta to serve.