Easy homemade alfredo sauce is made with simple ingredients, ready in just 15 minutes, and is a little lighter than traditional alfredo sauce because we are using milk and cream.
To make the Alfredo sauce, melt butter in a skillet over medium heat.
Add the minced garlic and saute for about 1 minute until fragrant.
Sprinkle the flour over the butter and garlic and saute an additional 1 minute until combined and bubbly.
Slowly whisk the cream and milk into the flour mixture, until a smooth sauce forms. Bring to a low simmer. Add remaining teaspoon of Italian seasoning and then the Parmesan cheese, one handful at a time, and stir until smooth. Remove from heat. Season with salt and pepper, if desired.
Notes
The Alfredo sauce is a thick, rich sauce. If you are serving with pasta, you can use some of the pasta water to thin the Alfredo sauce, I like to do this when I’m reheating sauce. The sauce will thicken as it cools. Reheat to thin - you can also add milk, cream, or pasta water when reheating.You can substitute half n half or all milk for the heavy cream. You can use 4 oz. cream cheese instead of the milk and flour to make a richer, keto-compliant, or low-carb recipe. The cream cheese helps to thicken the sauce so a thickening agent (e.g., flour) is not needed. You can freeze leftover Alfredo sauce by sealing it in an airtight, freezer-safe container. Thaw completely in the refrigerator and then reheat on the stovetop, whisking until smooth and adding additional milk or cream to thin, as needed.