Grammy's Kitchen · Alfredo Sauce · Homemade Alfredo Sauce
One of 36 alfredo sauce recipes we measured
from www.jessicagavin.com
57 cooks on www.jessicagavin.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 36.
| this recipe | typical | |
|---|---|---|
| emulsifier | 28% | 43% |
| salt | 1% | 0% |
| aromatics | 2% | 2% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 28 g | 2 tablespoons unsalted butter |
| 6 g | 2 teaspoons minced garlic |
| 357 g | 1 1/2 cup heavy cream |
| 3 g | 1/2 teaspoon kosher salt |
| 1 g | 1/2 teaspoon black pepper (as needed for seasoning) |
| 100 g | 1 cup grated parmesan cheese (or parmigiano reggiano) |
| 0 g | 1/8 teaspoon nutmeg |
Method: 3 steps, published by www.jessicagavin.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“There is no cream in Chef Alfredo di Lelio's sauce. Simple ingredients, if sometimes difficult to find here in the US. Fettuccine. Fresh, not dried. Burro di Parma (butter from Parma, Italy). Parmigiano Reggiano (never Parmesan). And some of the water from boi” — a cook, 5.0★
“Have you ever quadrupled the recipe? Or would it be better to double it twice and make it two times? Wanting to make it for a birthday party. On an unrelated note, I have successfully made a doubled recipe with half and half to cut down on the calories. I als” — a cook, 5.0★