• 1/2 cup (1 stick) butter
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 2 cups half and half cream
  • 2 cups shredded Parmesan cheese
  • 1/2 teaspoon salt (only if you use unsalted butter)
  • freshly chopped parsley, if desired


  1. Melt the butter over medium heat in a medium saucepan.  Add the garlic and saute for about 1 minute.  Whisk in the flour and stir for 1 minute.
  2. Slowly whisk in the cream.  Turn heat to medium-high and whisk occasionally until the mixture comes to a slow boil.  Reduce heat to simmer and stir in the cheese; stir until melted.  Add salt only if you have used unsalted butter.  Add about 1 tablespoon fresh chopped parsley, if desired.
  3. Use alfredo sauce immediately for your recipe, or refrigerate (covered) until ready to serve.  Sauce will stay nicely in the refrigerator for about 1 week.

Read More