Better than Storebought Alfredo Sauce | morocooks (2024)

FAQs

What to add to store bought Alfredo sauce to make it better? ›

This recipe for homemade alfredo sauce uses $4.33 worth of ingredients and makes 9.5 ounces, which is also roughly 46 cents per ounce. This means homemade alfredo sauce costs about the same as high quality jarred sauces, but tastes even better.

The alfredo sauce, which now catered to American tastes rather than Italian, evolved to include ingredients like flour, cream, milk, and shrimp or chicken. To this day, di Lelio's original recipe only contains three ingredients: fettuccine, young Parmesan cheese, and butter.

One of the easiest ways to substitute heavy cream in Alfredo sauce is to use a thickener + milk. We chose corn starch + milk because it gives that same creamy texture without the fattiness that heavy cream brings. The corn starch also allows you to thicken your Alfredo sauce recipe with milk and no flour.

Milk, heavy cream, or sour cream.

You will get a creamier texture and a bolder flavor. If you want, you can also add some romano cheese to balance the nutty taste of the other dairy ingredients. Chicken broth: another way to improve a jar of Alfredo sauce and give it a rich flavor.

Our Test Kitchen pros swear that the best recipes for how to make Alfredo sauce include freshly grated Parmesan cheese.

Cornstarch

The easiest way to accomplish this is to mix about a spoonful of cornstarch to 2 spoonfuls of liquid – it could be water or chicken stock or even milk. You will add this mixture, also called a slurry to the sauce and as it starts to cook, the sauce will thicken.

What Makes Alfredo Taste Alfredo? The key to Alfredo sauce's unique flavour is the combination of butter, cream, and Parmesan cheese. The butter and cream create a rich, velvety base, while the Parmesan cheese adds a tangy, salty flavour.

Fettuccine Alfredo, it turns out, is 100% Italian. To be fair, the original recipe is quite different from whatever you may find in the States. Italians have been eating Fettuccine Alfredo for over a century…

Why not order fettuccine Alfredo in Italy? ›

In the United States, there are many variations of fettuccine Alfredo, but the one that makes Italians raise their eyebrows the most is undoubtedly the addition of chicken to this creamy sauce. In Italy, traditionally speaking, you would never ever mix chicken with pasta!

Pink Sauce Pasta is cooked pasta tossed with equal parts red marinara sauce and white alfredo sauce which combine to make – you got it – a pink-hued sauce. Again, as simple as the combination sounds, it is mind blowingly delicious.

You can easily make a sauce for pasta with heavy cream or whipping cream. Heavy cream will give you better results because it has a higher fat content, but whipping cream will be fine.

But milk won't whip like heavy cream. Can I use milk instead of heavy cream in pasta? Yes. Use whole milk and stir in a flour-butter mixture to thicken and enrich pasta dishes instead of heavy cream.

Yes, as a matter of fact, using half and half instead of heavy cream results in a sauce that is equally as thick and creamy. How do you thicken half and half for Alfredo? We've added a couple tablespoons of flour to this sauce recipe to make sure the sauce turns out equivalently thick and creamy using half and half.

Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.

Cornstarch

The easiest way to accomplish this is to mix about a spoonful of cornstarch to 2 spoonfuls of liquid – it could be water or chicken stock or even milk. You will add this mixture, also called a slurry to the sauce and as it starts to cook, the sauce will thicken.

The Fix Is Simple—Add Water Back.

Here's how fix a broken sauce: Add about ¼ cup of water to the pan and reheat the sauce to a vigorous simmer, whisking constantly. The bubbling action will help re-emulsify the butter and bring back that thick, glossy sauce.

Just add a little bit of heavy cream to that, then place it in the microwave. for about three to five minutes, stirring occasionally every 30 seconds.