Alfredo Sauce Recipe, How To Make Creamy Garlic Alfredo Sauce With Milk

This homemade alfredo sauce recipe is a creamy, restaurant-quality white sauce made with a lighter milk-based roux instead of the heavy cream found in most recipes. And because we’re using fresh garlic and good-quality Parmesan, we can achieve that deep, nutty flavor without the heavy, post-dinner feeling often found in Italian-American cuisine.

A Quick History: Rome to Your Kitchen

The original Fettuccine Alfredo dish was invented in 1914 by Alfredo di Lelio in Rome. The story goes that he made it for his wife, who was trying to regain her appetite after giving birth. The original recipe consisted of butter and young Parmesan, which melted into the hot pasta water to create a smooth emulsion. When it made its way to America, it was altered to add cream, garlic, and herbs to American tastes. This recipe uses a Béchamel-based sauce instead of the original butter and Parmesan to ensure the sauce remains creamy and can be reheated without separating.

Health benefits of homemade alfredo sauce

– Strong bones with calcium: With 2 cups of milk and a cup of Parmesan, you’re looking at a huge dose of calcium for strong bones and healthy teeth.

– Lower sodium control: Unlike store-bought alfredo sauce, which has tons of sodium, you can control exactly how much sodium you add to your sauce.

– Garlic for immunity: Fresh garlic has allicin, which has natural antibacterial properties and is known for its heart health benefits.

– Vitamin A & B12: Dairy products contain Vitamin A for healthy vision, plus Vitamin B12 for healthy nerve function and energy levels.

– No weird thickeners: Instead of using weird thickeners like modified corn starch, we’re using a simple flour-based roux.