Olive Garden Alfredo Sauce Recipe
This Olive Garden Alfredo Sauce recipe is the perfect way to recreate the creamy, indulgent sauce you love from the restaurant in the comfort of your own home. With just a few simple ingredients, including butter, garlic, heavy cream, and Parmesan cheese, this sauce comes together to form a velvety, rich base for pasta, chicken, or veggies. It’s an easy-to-make, versatile dish that can be prepared in under 20 minutes.
Equipment
- 1 large skillet or saucepan
- (1) Whisk
- 1 measuring cup
- 1 cutting board
- 1 knife
- 1 spoon or spatula for stirring
Ingredients
- 1/2 cup 1 stick unsalted butter
- 4 cloves garlic finely chopped
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- Pinch of ground nutmeg optional
Instructions
- Melt the butter: In a large skillet or saucepan, melt the butter over medium heat.
- Cook the garlic: Add the finely chopped garlic and cook for about 1-2 minutes, stirring frequently until fragrant but not browned.
- Add heavy cream: Pour in the heavy cream and bring it to a simmer over medium heat. Stir occasionally to prevent it from boiling too rapidly.
- Incorporate Parmesan cheese: Gradually whisk in the grated Parmesan cheese. Stir continuously until the cheese melts fully and the sauce becomes smooth and creamy.
- Season: Add salt, pepper, and a pinch of nutmeg if desired. Taste and adjust the seasoning if necessary.
- Simmer: Let the sauce simmer for an additional 3-5 minutes to thicken slightly. Stir occasionally to prevent the sauce from sticking to the pan.
- Serve: Once the sauce has reached your desired consistency, remove it from the heat and serve it over pasta, chicken, or as a dip.
Notes
- Storage: Store leftover Alfredo sauce in an airtight container in the refrigerator for up to 3-4 days. Reheat on low heat, adding a bit of cream or milk to adjust the consistency if needed.
- Freezing: This sauce can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Cheese: For the best results, use freshly grated Parmesan cheese. Pre-grated cheese may cause the sauce to be grainy or clumpy.
- Thickening the sauce: If your sauce is too runny, let it simmer for a few extra minutes to thicken. If it gets too thick, add a splash of cream or milk to loosen it up.