Hamdi Saidani This delicious Joanna Gaines Alfredo Sauce is a quick and creamy recipe perfect for weeknight meals or special occasions. Made with simple ingredients like Parmesan and mozzarella, this rich sauce comes together in minutes. Its velvety texture and savory garlic flavor make it incredibly versatile—pour it over pasta, drizzle on veggies, or use it as a dip!
Recipe Ingredients:
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cups heavy cream
- 2 cloves garlic, minced
- ¼ teaspoon white pepper
- ½ cup freshly grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
How To Make Alfredo Sauce?
- Melt Butter and Heat Oil: Heat 45g (3 tbsp) of butter and 30ml (2 tbsp) of olive oil in a saucepan over medium-low heat until the butter is melted.
- Simmer Cream and Garlic: Stir in 475ml (2 cups) of heavy cream (double cream), 2 minced garlic cloves, and ¼ tsp of white pepper. Bring to a gentle simmer, stirring often for 3–5 minutes.
- Add Parmesan Cheese: Mix in 50g (½ cup) of freshly grated Parmesan cheese and continue simmering. Stir frequently until the sauce thickens and is smooth, about 8–10 minutes.
- Incorporate Mozzarella: Once the sauce has thickened, add 85g (¾ cup) of shredded mozzarella cheese. Stir until the cheese is fully melted and the sauce is creamy.
Recipe Tips
- Use Freshly Grated Parmesan Cheese: Pre-grated cheese often doesn’t melt as smoothly. Freshly grating Parmesan ensures a creamier, more velvety sauce.
- Simmer, Don’t Boil: Keep the heat on medium-low to prevent the cream from scorching. A gentle simmer is key to achieving the perfect consistency.
- Stir Constantly: To avoid lumps or the sauce sticking to the pan, stir continuously, especially after adding the cheese.
- Don’t Skip the Garlic: Freshly minced garlic adds a deep, savory flavor to the sauce. Avoid using garlic powder for the best taste.
- Adjust the Thickness: If your sauce is too thick, add a splash of milk or cream to thin it out. If it’s too thin, simmer a bit longer to thicken.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Alfredo Sauce cool to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to 3 days.
- Reheat: Warm the Alfredo Sauce in a saucepan over low heat, stirring constantly. Add a splash of milk or cream if the sauce becomes too thick.
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Joanna Gaines Alfredo Sauce
Description
This delicious Joanna Gaines Alfredo Sauce is a quick and creamy recipe perfect for weeknight meals or special occasions. Made with simple ingredients like Parmesan and mozzarella, this rich sauce comes together in minutes. Its velvety texture and savory garlic flavor make it incredibly versatile—pour it over pasta, drizzle on veggies, or use it as a dip!
Ingredients
Instructions
- Melt Butter and Heat Oil: Heat 45g (3 tbsp) of butter and 30ml (2 tbsp) of olive oil in a saucepan over medium-low heat until the butter is melted.
- Simmer Cream and Garlic: Stir in 475ml (2 cups) of heavy cream (double cream), 2 minced garlic cloves, and ¼ tsp of white pepper. Bring to a gentle simmer, stirring often for 3–5 minutes.
- Add Parmesan Cheese: Mix in 50g (½ cup) of freshly grated Parmesan cheese and continue simmering. Stir frequently until the sauce thickens and is smooth, about 8–10 minutes.
- Incorporate Mozzarella: Once the sauce has thickened, add 85g (¾ cup) of shredded mozzarella cheese. Stir until the cheese is fully melted and the sauce is creamy.
Notes
- Use Freshly Grated Parmesan Cheese: Pre-grated cheese often doesn’t melt as smoothly. Freshly grating Parmesan ensures a creamier, more velvety sauce.
- Simmer, Don’t Boil: Keep the heat on medium-low to prevent the cream from scorching. A gentle simmer is key to achieving the perfect consistency.
- Stir Constantly: To avoid lumps or the sauce sticking to the pan, stir continuously, especially after adding the cheese.
- Don’t Skip the Garlic: Freshly minced garlic adds a deep, savory flavor to the sauce. Avoid using garlic powder for the best taste.
- Adjust the Thickness: If your sauce is too thick, add a splash of milk or cream to thin it out. If it’s too thin, simmer a bit longer to thicken.
Joanna Gaines Alfredo Sauce
