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Easy Make-Ahead Alfredo Sauce
Easy Make-Ahead Alfredo Sauce
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Easy 10-minute Alfredo sauce, make ahead and lasts a week. Versatile for pasta, pizza, and more!
Ingredients:
  • 1 1/2 cups whole milk, plus extra as needed
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 1 to 1 1/2 cup grated parmesan cheese (3 to 3 1/3 ounces, 85 to 128 grams)
  • Salt, to taste
  • Pepper, to taste
Instructions:
  • Heat the milk either in the microwave in 30-second intervals or on the stovetop until it is warm to the touch and slightly steamy. Do not let it boil. Set aside.
  • Create the roux by melting butter over medium heat. Add flour and whisk together for 1 minute, ensuring the mixture doesn't brown too much.
  • Gradually incorporate the warm milk into the roux: Begin by whisking in 1/4 cup of the warm milk until well combined. Repeat this process with another 1/4 cup of milk until the roux thickens into clumps. Slowly pour the milk in 1/4-cup increments, whisking constantly. Watch as the clumps transform into a smooth consistency resembling mashed potatoes, then a thick puree, and finally a velvety sauce. Once it reaches a saucy texture, incorporate any remaining milk. This entire process should only take about a minute, allowing you to progress through the stages swiftly.
  • After adding all the milk, simmer the sauce over medium heat, whisking constantly, until it thickens to the consistency of heavy cream, for 3 to 5 minutes.
  • Add all the Parmesan cheese at once and whisk it into the sauce until melted and no longer visible. The sauce should look thick and creamy. If desired, cook a bit longer and whisk occasionally for further thickening, but it's better to have a slightly thin sauce now as it will thicken upon reheating.
  • Chill the Alfredo sauce: Place the sauce in containers to cool completely. A skin will develop on the surface and the sauce will thicken, which is expected. Keep it in the fridge for up to 5 days or freeze for up to 1 month.
  • To reheat the sauce, thaw it overnight in the fridge if it was frozen. Transfer the sauce to a small saucepan or microwave-safe bowl. Warm it gently over low heat or in 30-second intervals in the microwave until heated through. Stir occasionally to ensure even heating. As it warms, the sauce will transform from thick and paste-like to a smooth consistency. If needed, thin out the sauce by whisking in a splash of milk, broth, or water to your desired thickness.
  • Serve the warmed sauce promptly: Mix it with freshly cooked pasta or drizzle over steamed vegetables, grilled chicken, or roasted fish.

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