Easy Homemade Alfredo Sauce

5 from 3 votes

This simple Alfredo Sauce is on par with the jarred sauces with the advantage of being clean eating, gluten free and incredibly easy to make!

Prep Time5

Cook Time10

Total Time15

Course: Sauce

Cuisine: American, Italian

Servings:

Calories: 95kcal

Author: Kitrusy

In medium-sized pot, melt the butter and add the minced garlic. Fry until fragrant. (don't let the butter brown or burn).
Add the milk along with 1/4 cup of broth and bring to a simmer.
Mix the potato starch into the remaining 1/4 cup of broth to make a slurry and add the slurry to the simmering sauce and whisk constantly until the sauce is smooth and thickens.
Lower the heat and add in the cheese ⅓ cup at a time and continue to whisk until fully melted.* See notes
Season your sauce to taste with salt and pepper and add in any additional seasonings of your preference (example fresh parsley, thyme, dried oregano etc.)
Use and serve immediately for the best results. To store any leftovers, bring your sauce to room temperature before pouring and storing in an airtight jar or container for up to 5 days in the fridge or 2 months in the freezer.

For a silky smooth sauce you can use an immersion blender once the cheese has melted.
If your sauce is thickening too much or is drying out, add more milk or stock to it.
If freezing there is chance of your sauce separating upon defrosting, if that happens simply reheat it in a saucepan and whisk it or use an immersion blender until it comes together once more.