Basic Alfredo Sauce


2 tbsp. butter
3 tbsp. all purpose flour
1 to 1½ cups heavy cream
1 clove garlic, minced
½ cup sour cream
½ cup parmesan cheese, finely grated




Over medium heat, melt butter in the saucepan. When the butter has stopped bubbling, whisk in the flour until completely mixed.

Whisk in cream to desired thickness.

Whisk in garlic, sour cream and parmesan.

Continue to cook until parmesan is well incorporated and not lumpy.

This may be served over chicken or add clams to make a nice clam sauce to put over fettuccini.

I use this in my cannelloni crespelle recipe.


This is a variation on alfredo that I've come to really like.

You can substitute milk for heavy cream if you're worried about fat or your budget. Just don't add as much. It won't be quite as rich but will still be very nice.


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