- 5 fl oz single cream
- 28 g butter (cold)
- 22 g shredded parmesan cheese
- 1/4 t salt
- 1/4 t freshly ground white pepper
1. Add cold water to a saucepan, just enough to cover the bottom.
2. Heat the saucepan over high heat and until water begins to evaporate.
3. Remove the pan from the heat when a few drops of water are left in it. Empty the water.
4. Add the cream and return saucepan to heat. Bring to a boil and lower the heat to medium. Continue to boil the cream until it is reduced to half.
5. Remove the cream from heat and gradually add the butter, blending well with the cream.
6. Once the cream is thick and smooth add the cheese in small portions. Stir continuously with wooden spoon until completely blended and ensure you scrape the bottom and sides of the saucepan.
7. Add salt and pepper to taste.
Note from Source: Sautéed onion and garlic can be added to pump up the flavors in this dish. The use of Asiago cheese or Romano cheese instead of parmesan will definitely produce different flavors. For a thicker Alfredo sauce add a small amount of roux.
SJ Note 26 Feb 2010: May need to add roux or other thickener to this. I'll need to play around with it to get the consistency I like.
SJ Note 1 Sept 2010: The consistency is fine with double cream; if you are not using double cream, add roux to this.
SJ Note 24 Dec 2019: Tried using single cream and adding roux; not a fan of the flavor. Either be patient and boil it down longer, or add a cornstarch slurry. Also tried margarine instead of butter; it broke easily. Use butter in the future.