Grammy's Kitchen · Alfredo Sauce · Alfredo Sauce
One of 36 alfredo sauce recipes we measured
36 cooks on www.gimmesomeoven.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| emulsifier | 68% | 43% |
| liquid | 83% | 0% |
| aromatics | 2% | 2% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon butter |
| 12 g | 4 cloves garlic (pressed or finely-minced) |
| 8 g | 1 tablespoon all-purpose flour |
| 238 g | 1 cup heavy cream |
| 244 g | 1 cup milk (I used 2% milk) |
| 42 g | 1 cup (1 1/2 ounces) freshly-grated Parmesan cheese |
| 3 g | 1/2 teaspoon fine sea salt |
| pinch of white pepper | |
| pinch of ground nutmeg (optional) |
Method: 5 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Delicious sauce! I put all my ingredients into my Vitamix and blended for 6 mins. It was thick and creamy and I used it to make Alfredo Chicken and Pasta. I usually buy the Frozen Grilled and Sliced Chicken Breast and add it to my Pasta while it is boiling f” — a cook, 5.0★
“I made this today and it was just perfect. I did add a little cayenne to give it some heat. (Just a little). I added some cooked chicken breast that I just had made and served it with broccoli. My husband loved it and said that it had great flavor. Thank you, ” — a cook, 5.0★