Grammy's Kitchen · Alfredo Sauce · Browned Butter Alfredo Sauce
One of 36 alfredo sauce recipes we measured
10 cooks on www.lecremedelacrumb.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 | 88% | 43% |
| liquid | 1290% | 0% |
| salt | 11% | 0% |
| aromatics | 5% | 2% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 57 g | 4 tablespoons butter |
| 30 g | 4 tablespoons flour |
| 732 g | 3 cups milk (or heavy cream, (I used fat free half & half)) |
| 6 g | 1 teaspoon salt |
| 3 g | 1 teaspoon garlic powder |
| pinch of black pepper | |
| 50 g | 1/2 cup shredded parmesan cheese |
| 340 g | 12 ounces pasta noodles for serving |
Method: 4 steps, published by www.lecremedelacrumb.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I have to apologize for not leaving a review sooner. I have made this SOOOO many times. It is truly the BEST Alfredo EVER! I have added spinach sometimes as well as sun dried tomatoes. Thank you for sharing this recipe!” — a cook, 5.0★
“This is my absolute favorite Alfredo sauce recipe. If I put it in a jar after it cools down how long will it keep in the fridge?” — a cook, 5.0★