If you have trouble making traditional alfredo sauce, add some cream cheese. It is a perfect ingredient to enrich the flavor of the sauce, thicken it and prevent it from separating. In the first part of this article you will find out how to make the classic Alfredo sauce with spreadable cheese, butter, cream and Parmesan. Alternatively, try a low-fat variant using low-fat neufchâtel cheese. You can also reduce the dose of fresh cream and use skim milk instead. Thicken the sauce with a roux to use significantly less butter.
Ingrediants
Classic Alfredo Sauce
- 170 g of spreadable cheese
- 120 g of butter
- 950 ml of fresh cream
- 230 g of grated Parmesan cheese
- ½ teaspoon of garlic powder
Doses for 4 servings
Low Fat Alfredo Sauce
- 30 g of butter
- 2 tablespoons (15 g) of all-purpose flour
- 300 ml of skimmed milk
- 2 tablespoons (30 ml) of fresh cream
- A pinch of garlic powder
- 60 g of neufchâtel cheese cut into cubes
- 25 g of freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper to taste
Doses for 4 servings
Steps
Method 1 of 2: Make Classic Alfredo Sauce
Step 1. Melt the cream cheese and butter
In a medium-sized saucepan, pour 170 g of cream cheese and 120 g of butter. Adjust the flame to a moderate temperature. Stir the butter and cream cheese until they melt and get a smooth cream.
Step 2. Incorporate the fresh cream by whisking it
Slowly pour in 950ml of fresh cream and adjust the heat to medium-high. Beat the sauce until it starts bubbling slightly on the edges.
Avoid boiling it, or the cream solids may start to separate
Step 3. Incorporate Parmesan cheese and garlic powder
Grate 230 g of Parmesan cheese and add it to the sauce. Beat it well to dissolve all the cheese lumps. Incorporate ½ teaspoon of garlic powder by beating it with the other ingredients.
Step 4. Taste and use the Alfredo sauce you made with the spreadable cheese
Taste the sauce and season with salt and pepper to taste. Pour it over cooked fettuccine, serve it with baked chicken, or use it to dip garlic bread.
Place the leftovers in an airtight container. You can keep them in the fridge for 3 or 4 days
Method 2 of 2: Make Low Fat Alfredo Sauce
Step 1. Melt the butter and whisk in the flour
Put 30 g of butter in a medium saucepan. Adjust the heat to a moderate temperature and stir it from time to time until it melts. Incorporate 2 tablespoons (15 g) of flour by beating it until it absorbs the butter.
The butter and flour make a roux, a mixture that will allow you to thicken the sauce
Step 2. Beat and cook the roux for one minute
Keep whisking it as it cooks and it becomes lightly browned. Allow about one minute.
The roux should become thick and mushy when cooked
Step 3. Incorporate the milk by whisking it for 1-2 minutes
Continue beating the roux and slowly pour in 300ml of skim milk. Continue cooking and whisking the mixture for 1 to 2 minutes. The roux should dissolve in the milk and begin to thicken the mixture until it turns into a sauce.
The sauce could become lumpy if you stop stirring
Step 4. Incorporate the fresh cream and garlic powder
Once you get a smooth and homogeneous consistency, start mixing the sauce with a spoon. Add 2 tablespoons (30 ml) of fresh cream and a pinch of garlic powder. Continue stirring the sauce for one minute as you cook it at a moderate temperature. It should become denser and denser.
Step 5. Add the neufchâtel and parmesan
Cut 60 g of neufchâtel cheese into cubes and grate 25 g of Parmesan cheese. Incorporate the cheeses into the sauce and continue stirring for 1 to 2 minutes.
Step 6. Taste the sauce to make any changes and use it
Try the sauce, then season with salt and pepper to taste. After incorporating the cheeses it will thicken even more. You can add more milk if it gets too thick. Mix it with sautéed mushrooms, or use it to season pasta or pizza.
