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Healthy Home Economist / Archives / Recipes / Sauces / Condiment & Sauces / Homemade Alfredo Sauce (4 ingredients + 5 minutes!)

Homemade Alfredo Sauce (4 ingredients + 5 minutes!)

by Sarah Pope / Affiliate Links ✔

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  • Organic Alfredo Sauce Ingredients
  • Healthy Alfredo Sauce
  • Classically Creamy Alfredo Sauce Recipe (4 ingredients!)

Classically inspired recipe for alfredo sauce that uses four whole ingredients for a naturally thick, satisfying and nutritious complement to any meat or pasta dish.

homemade alfredo sauce made in four steps

Alfredo sauce is one of the most popular sauces for complementing pasta and meat dishes. Unfortunately, commercial versions in restaurants and from the store are not remotely similar to authentic, traditional recipes.

If you take the time to check the list of ingredients for popular alfredo sauce brands…including organic ones…the very first ingredient is WATER!

Organic Alfredo Sauce Ingredients

Check out the list of ingredients for a very popular brand of organic alfredo sauce:

Water, organic cream, organic whole milk, organic soybean oil, organic corn starch, organic Parmesan cheese (organic pasteurized part-skim milk, cheese cultures, salt, enzymes), organic butter (organic cream, salt), organic Romano cheese made from cow’s milk (organic pasteurized part-skim milk, cheese cultures, salt, enzymes), enzyme modified egg yolk (egg yolk, salt, enzymes), sea salt, organic whey, xanthan gum, yeast extract, disodium phosphate, organic garlic powder, natural flavors, organic spice, salt. 

Where do I even start with this? There are so many problems with these ingredients!

Would I ever buy it? NEVA EVA.

My first issue is obviously that plain WATER is the first ingredient.

It isn’t even filtered …. hello chlorine, trihalomethanes and other toxins present in municipal water supplies on your dinner plate.

The next problem is soybean oil. I’ve only got one word for that. Cheap.

Classic, creamy recipes for alfredo sauce never include refined vegetable oil!

Another problem is the “modified egg yolk”. This is food industry-speak for powdered eggs. This stuff is literally poison to your cardiovascular system. It is heavily processed at high temperatures and pressures which oxidizes the egg’s cholesterol.

Then, there are the obligatory additives organic corn starch and xanthan gum thickener which congeal the stuff unnaturally because the first ingredient is…must I type it yet again…WATER.

Finally, the two catch-all, mystery ingredients “natural flavors” and “organic spice” hide MSG and/or whatever else food manufacturers prefer not to specify on the label. (1)

Note that yeast extract is not MSG but can trigger symptoms anyway in sensitive individuals.

Healthy Alfredo Sauce

Why settle for a completely unacceptable, sub-standard product like this?

It seems that some food manufacturers take consumers for fools. Just slap the USDA Organic label on a product, and folks will robotically buy it without checking if the product is actually decent.

Why not learn how to make creamy alfredo sauce yourself at home instead? It is so simple and takes just minutes to make a cup and a half. It also compares favorably in price to a jar of the watered-down, fake stuff from the store with the homemade being infinitely more nutritious.

I whip up a pan in about 5 minutes while the rest of the meal is cooking. We like to serve it over sourdough pasta noodles.

This recipe is keto-friendly, so it is also fantastic drizzled on cooked broccoli or asparagus spears.

If you need a substitute for the dairy cream, try using cashew cream or Russian Custard made with egg yolks instead.

I’d love to hear what you think if you try it for yourself!

Homemade Alfredo Sauce (4 ingredients + 5 minutes!) 1
4.91 from 10 votes
Print

Classically Creamy Alfredo Sauce Recipe (4 ingredients!)

Classically inspired recipe for alfredo sauce that uses four whole ingredients for a naturally thick, satisfying and nutritious complement to any meat or pasta dish.

Course Main Course
Cuisine Italian
Keyword classic, creamy, traditional
Cook Time 5 minutes
Total Time 5 minutes
Servings 6
Calories 346 kcal
Author Sarah Pope

Ingredients

  • 1 cup heavy cream
  • 1/2 cup butter or 1 stick
  • 1 cup Parmesan cheese finely shredded
  • 1-2 tsp garlic finely minced
  • 1/2 tsp sea salt optional
  • 1/2 ground pepper optional

Instructions

  1. Melt the butter in a small saucepan.

    Homemade Alfredo Sauce (4 ingredients + 5 minutes!) 6
  2. Stir in the cream and bring to a boil.

    Homemade Alfredo Sauce (4 ingredients + 5 minutes!) 5
  3. Turn down the heat to a simmer and mix in the parmesan cheese, garlic, and optional salt and pepper.

    Homemade Alfredo Sauce (4 ingredients + 5 minutes!) 4
  4. Cook uncovered for 5 minutes stirring frequently.

    Homemade Alfredo Sauce (4 ingredients + 5 minutes!) 3
  5. Serve immediately.

    Homemade Alfredo Sauce (4 ingredients + 5 minutes!) 2
  6. Cool and refrigerate leftovers. Sauce lasts for 4-5 days. It will harden in the refrigerator but reliquify quickly when warmed in a pan on the stovetop. I recommend using glass as it retains the flavor better.

Recipe Notes

1 clove of garlic minced makes about 1 teaspoon.

Substitute 1/4-1/2 teaspoon garlic powder for the minced garlic if desired.

The parmesan cheese should be finely grated else it doesn’t dissolve as well in the sauce.

Serve over one of these types of sourdough pasta.

Nutrition Facts
Classically Creamy Alfredo Sauce Recipe (4 ingredients!)
Amount Per Serving (0.25 cup)
Calories 346 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 22g110%
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 108mg36%
Sodium 28mg1%
Potassium 52mg1%
Carbohydrates 2g1%
Protein 8g16%
Vitamin A 1150IU23%
Vitamin C 1.7mg2%
Calcium 170mg17%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.
4 ingredient alfredo sauce in a pan and bowl
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Category: Condiment & Sauces
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (11)

  1. Stephanie

    Aug 23, 2021 at 6:27 pm

    5 stars
    May I heat the cream without boiling to preserve the enzymes? Or does it have to reach boiling?

    Reply
    • Sarah Pope MGA

      Aug 24, 2021 at 10:33 am

      It has to be pretty hot for everything to mix in. The enzymes are destroyed past 117F. You can try and use a food thermometer and get everything blended below that temperature, but I think it will be tricky.

  2. Jill

    Apr 18, 2020 at 12:44 pm

    Hi Sarah the recipe looks great but the cream is no longer available. The company makes a clotted cream, I have no idea what that is but will that work instead?
    Thank you!

    Reply
    • Sarah Pope MGA

      Apr 19, 2020 at 10:15 am

      Clotted cream would probably work ok. It is thicker than heavy cream … more the consistency of cream cheese. I would suggest low temp pasteurized half and half as a potentially better substitute if you can’t get regular cream. The sauce would be a bit thinner however. Note that Whole Foods has low temp pasteurized cream last I saw.

  3. Barbara

    Jul 30, 2019 at 9:41 am

    I’ve been making this for yrs so easy I also only use fresh milk from the farm instead of cream which is so expensive here in txs it come out just fine

    Reply
  4. Deborah

    Jul 26, 2019 at 6:43 am

    5 stars
    Great recipe and post! Loved it!

    Reply
  5. Paula Johns

    Jul 12, 2019 at 7:37 am

    5 stars
    Yummy!

    Reply
  6. Tammy Brandner

    Jul 11, 2019 at 8:31 pm

    I have a question? Can I make this without the cheese? Or substitute it? I can’t have dairy, only the raw cream no other dairy… thanks!

    Reply
    • Sarah Pope MGA

      Jul 12, 2019 at 8:51 am

      This entire recipe is dairy, unfortunately. I don’t think this sauce is for you. I can’t recommend alternatives as cheese substitutes are full of nasty ingredients.

  7. Lisa Douglas

    Jul 11, 2019 at 1:06 am

    5 stars
    I did pretty much the same thing last week, but I didn’t have any cream so I just used whole, raw goat milk from our Nigerian Dwarf goats. Nigerians naturally have the highest butterfat of the dairy goat breeds and it turned out excellent.

    Reply
  8. Jolene Riley

    Jul 10, 2019 at 11:02 am

    Great post!!

    Reply

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