Reviewed: Nov. 4, 2009

I make this often, I add worcestershire sauce, garlic powder, adobo, 8oz can of mushroom and a little milk let it simmer for about 5-8mins. Had it with pasta and ground beef and it was allsome. , my family loves it.

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Eyes

Cooking Level: Expert

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Reviewed: Nov. 4, 2009

When I get home from work and am too tired to make anything super involved I turn to this alfredo sauce. In 15 minutes I can cook some noodles and saute some veggies and have a delicious dinner. My only suggestion is to make sure to add the cheese slowly. I spaced once while I was making this and dumped the cheese in all at once and it ended up a bit clumpy.

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JaymiRose

Cooking Level: Beginning

Home Town: Port Orchard, Washington, USA

Living In: Poulsbo, Washington, USA

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Reviewed: Nov. 3, 2009

I think this is a wonderful alfredo sauce and super easy! I did make some modifications...added 1 tbsp of minced garlic and used 2c. of italian shredded cheese and 1/4c. of grated parmesean. Superb!

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NURSEBJOY

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Reviewed: Oct. 30, 2009

I use something similar to this recipe for lots of dishes (but most especially pastas with chicken and vegetables and omelettes). I toss in a T. of flour, a sprinkling of dried parsley, some garlic powder and some ground pepper while the sauce is simmering. Sometimes I include mozzarella or cheddar cheese, too. I'm constantly whisking as it thickens. When I serve, I sprinkle some nutmeg or paprika over the top of the offering. I love this sauce.

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ManassasMa

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manassas, Virginia, USA

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Reviewed: Oct. 29, 2009

I like this recipe because it's basic and you can add to it. But my rule for alfredo has always been keep it equal = equal parts butter, cream, and cheese, and that has worked for me for years. The cheese is def. to taste, but equal parts cream and butter seems to yield the consistency I like. I also added an egg yolk. Served over buitoni muhroom ravioli. DELISH!!!

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TORTUGAS2X

Cooking Level: Intermediate

Home Town: Coraopolis, Pennsylvania, USA

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Reviewed: Oct. 25, 2009

This was very fast and easy to make, even for a beginner. I also included mushrooms and garlic salt to add a little more to it. Very nice!

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monicaky

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Reviewed: Oct. 21, 2009

yummy!! We added clams and mushrooms, made it even better.

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Meadow Brady

Cooking Level: Expert

Living In: Alma, Michigan, USA

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Reviewed: Oct. 20, 2009

it was good and quick, but it didn't thicken until it was cool..you want to eat it hot

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Sue

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Reviewed: Oct. 20, 2009

Great sauce be sure to read CHEFSINGLEDAD's review for a sucessful turnout

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Jill

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Reviewed: Oct. 19, 2009

I cannot tell you how many times I make this since finding it almost a year and a half ago. We have not bought the jarred sauce since, and that used to be a family staple. I even make it on pizza nights. Sometimes we will order a pizza with no sauce and use the alfredo sauce for dipping. Very yummy. I've been known to use a dollop or two of ricotta cheese in it at times, and if the store is out of parmesan cheese (I live in the sticks, it happens. lol) I'll get the italian blend cheese that has asiago, romano, parmesan and mozzarella. That is really good. Reminds me of the 5 cheese alfredo at one of my favorite Italian restaurants.

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RUHRUH1979

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Gun Barrel City, Texas, USA

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Reviewed: Oct. 17, 2009

Great sauce!

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Geena

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

This is the ONLY recipe I found that had what I wanted in my sauce. I use a LOT of garlic salt and garlic powder and it makes the sauce AMAZING!! I had my family come over and they ate this and NO ONE believed I made the sauce from scratch! lol

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erika925925

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Reviewed: Oct. 8, 2009

This was excellent- my bf actually licked his plate when he thought I wasnt looking, lol! He said it was better than his Italian mother's. I used light butter, light cream, and generic parm/romano mix from the shaker and it was still creamy, smooth and full of flavor!

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Katiemae

Cooking Level: Intermediate

Home Town: Harveys Lake, Pennsylvania, USA

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Oct. 6, 2009

This is an excellent and simply delicious alfredo sauce! I do add just a pinch of garlic. I have used this to make chicken alfredo and shrimp alfredo. Thanks for such a wonderful sauce recipe!!

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Bonny

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2009

Excellent!! I used fresh parmesan, and real butter. I followed directions exactly only adding a touch of garlic salt for flavor. Very rich and creamy.

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christy rawson

Cooking Level: Expert

Home Town: Rock Springs, Wyoming, USA

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Reviewed: Sep. 30, 2009

A lil too liquidy and a lil to bold of flavor for me...might try again just to see if I did something wrong. But, it isn't my first time making homemade alfredo sauce. I usually use a betty crocker recipe.

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SEESAH

Cooking Level: Intermediate

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Reviewed: Sep. 27, 2009

This is a very simple to make alfredo sauce. It's probably not the best out there, but for the busy cook, it's great. I did add some pepper and sauteed spinach and served over cooked chicken. It made a great meal (with a side of pasta) but please note: This does not save well. The butter and cream will separate on leftovers, so you'll need to make just enough for one meal.

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BURBUJA0512

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Reviewed: Sep. 23, 2009

This is so quick and easy, and it is fabulous! My husband will eat this at least once a week. A quick and easy dinner that tastes amazing!

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Danielle

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Reviewed: Sep. 14, 2009

I made this for my boyfriend and his roommates and it was DELICIOUS!!! And soo easy! It was so fast and the only things I added were garlic, salt and black pepper and it was PERFECT!!! Thanks for this recipe, its great.

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schorne

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 10, 2009

Very easy and good. Un used portion used again later on any noodles. Kid favorite. I splurged and got expensive fresh ground parmesian. Dont know if it made a difference, but it was eaten up fast!

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