Butternut Squash Alfredo Sauce Recipe - Crunchy Creamy Sweet (2024)

FAQs

How do you keep Alfredo sauce creamy? ›

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.

Slowly let the cheese disolve on low heat into the cream mixture. And remove it before it is completely melted but keep stirring this allows the finishing blending to happen without over heatting the cheese which causes that grainy texture. Try this and you'll never go out to a resturant for alfredo again.

Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor. Quick tip: Swirl in a bit of leftover pesto to add another herbaceous twist to your Alfredo sauce.

Add Cheese

The key ingredient in Alfredo sauce is cheese—generally Parmigiano Reggiano—and lots of it. To thicken Alfredo sauce, simply add more cheese than the amount called for in a recipe until you achieve the consistency you want.

Add more cream to keep the sauce from separating

Bring the sauce to room temperature first, then pour it into a pan and gradually raise the stove's temperature while adding cream bit by bit. The fat in the cream helps prevent the sauce from separating.

Add starchy pasta water to thin the sauce, if needed. The starch in the water also helps the sauce coat the pasta instead of clumping up or pooling on the plate. I use the pasta cooking water as the base of my alfredo sauce, as done in the recipe below. Pasta water, butter and Parmesan cheese form the sauce.

Using pre-grated parmesan

If you're making alfredo for the first time, you may be inclined to buy bagged parmesan from the store rather than grating your own. According to Livestrong, one of the reasons why your alfredo sauce gets grainy is because your pre-bagged cheese contains anti-caking agents.

You could just add garlic powder, sure, but quickly sautéeing fresh garlic while your pasta cooks is a great way to layer flavor. Resnick likes to add spinach as a way to cut the richness of the sauce. Add a tablespoon or so of olive oil and a few cloves of minced garlic in a sautée pan over medium heat.

Always add the cheese off the heat. Grate it in advance, add it a bit at a time, whisking until it dissolves, then add more. Don'tget impatient and dump it all in at once. Adding cheese while the pan is on the heat tightens the proteins, which will make lumps in your sauce.

Flours can be used to make a bit of a slurry and add to the sauce to make it thicker. 1 part flour to 2 parts liquid and then adding it to your sauce should thicken it nicely. Just make sure that when you make the slurry, there are no lumps in your mixture.

Is it cheaper to make your own Alfredo sauce? ›

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.

Typically, we like the ratio of one jar of our sauce to 1 pound (or package) of our pasta. Don't dump that pasta water. That hot starchy water is an asset to your pasta dishes.

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.

After 12 ounces of fettuccine pasta noodles are finished cooking, reserve 2 cups of the pasta water to include in your sauce. The starchy water is essential to creating a thick, creamy sauce consistency.

Mix together a little cornstarch in a small bowl with some cold water (or other liquid) until the mixture is smooth to form a slurry. Slowly, whisk the slurry into the simmering sauce in a pan over medium to medium-high heat. Whisk the slurry slowly into the hot sauce until you get the desired thickness.

out of the jar? A little trick I figured out. is just to add a tiny bit of milk, maybe about tablespoon. Make sure the lid is on level, that way it doesn't spill out. And then you shake it up really good, and then you pour the rest in.

The way you'll do it is by putting all your leftovers in a small saucepan, then heat it on medium-low heat. Then, add in a splash of milk or cream when it starts to heat up. Give it a good stir with a wooden spoon and increase to medium heat. It will start to simmer, but don't let it bubble any more than that.

The goal of reheating fettuccine alfredo is to make it taste as close to fresh as possible. Pantry & Larder says you can achieve this by adding a small amount of water, cream, or milk to the dish to increase moisture and prevent the noodles from drying out.

I fill my hot jars with sauce and remove air bubbles. Make sure to leave the proper amount of headspace- 1 inch. Put the jars into a hot pressure canner and process for 10 minutes at the correct pressure for your altitude. To freeze divide it into freezer bags and be sure to get the air out.