Our homemade Alfredo sauce starts with a quick bechamel sauce for ultra-smooth texture and umami-filled flavor. It’s an easy Alfredo sauce that works beautifully.
The first time our kid had Alfredo sauce was at a resort in Mexico (of all places!). From that day on, she had fallen in love with the creamy goodness of a good Alfredo sauce. Once we came back to the US, though, there was a problem. No store-bought sauce would satiate her craving for the delicious chicken Alfredo she had in Mexico. So… being an Umami family that we are, we decided to create our very own homemade Alfredo sauce.
Our very own homemade Alfredo sauce was the key to our daughter’s palate. Hope you enjoy our Alfredo sauce recipe as much as we do!
Key Elements Of This Recipe
- Bechamel Sauce: We use this classic white sauce as a base to our Alfredo sauce. Don’t let the fancy name fool you – it’s super simple to make.
- Parmigiano-Reggiano: Can’t have an Alfredo sauce without cheese! The parmigiano-reggiano adds that bit of sharp, salty, savory punch.
The Ingredients for Homemade Alfredo Sauce
The Main Ingredients for Easy Alfredo Sauce
- 3 Tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk, warmed
- 1 to 1¼ cup of finely grated Parmigiano-Reggiano
- Salt to taste
- White pepper to taste (black pepper is OK too)
- Ground nutmeg to taste (optional)
Optional Ingredients for the Onion Pique – Umami-Booster
- 1/4 small onion
- 1 bay leaf
- 2 whole cloves
The Equipment Needed
- Microplane grater
- Whisk
- Small saucepan (for heating milk)
- Medium saucepan
- Large sauté pan (for tossing pasta)
How to Make Homemade Alfredo Sauce
Grate the Parmigiano-Reggiano
First, grate the Parmigiano-Reggiano with a microplate grater. This ingredient adds that savory punch to our easy Alfredo sauce recipe – you get that restaurant-level depth.
Pro Tip: Finely grating the cheese helps it dissolve faster and smoother into the sauce.
Create an Onion Pique to Umami-fy the Bechamel Base
We’re going to use a bechamel sauce base for our Alfredo sauce recipe. A bechamel sauce is a classic white sauce that works so well with Alfredo sauce. To boost the umami even more, though, we’re making an onion pique – it will make your bechamel sauce base so deep and profound! 😉
To create an onion pique, quarter an onion and peel it.
Then, using the whole cloves as sort of a thumbtack, attach the bay leaf onto the onion. You’ve created an onion pique!
Next, place the onion pique into a small saucepan with milk. Gently heat the milk with the onion pique inside until steaming and keep warm.
Pro Tip: If you want to make a simple bechamel sauce, simply warm up the milk until steaming – no onion pique required!
Make the Roux
In a separate saucepan, melt the butter over medium heat and whisk in the flour once melted. Whisk the mixture constantly for about 3-4 minutes until foamy and pale blond – do not let it brown.
Create the Bechamel Sauce Base
Now back to the milk! First, remove the onion pique from the warm milk. Whisk in the milk into the roux in small additions.
Pro Tip: Pour the milk into the roux in 3-4 additions – be sure to whisk it smooth before each next pour.
Whisking constantly, bring the mixture to a gentle bubble. Let the mixture simmer for 3-5 minutes after reducing the heat. You’re going for a glossy texture and for it to coat the back of a spoon.
Finish into Alfredo Sauce
Once the consistency of the bechamel sauce base is right, take the saucepan off the heat. Add the grated Parmigiano-Reggiano in small handfuls and whisk into the sauce. Be sure to allow the cheese to melt before adding more.
Whisk in salt and white pepper to taste. Add a pinch of ground nutmeg for added fanciness!
Variations of Our Homemade Alfredo Sauce
Here are a few ways we’ve experimented and found it fun to change up our Alfredo sauce recipe depending on our mood!
- I like my Alfredo sauce extra rich: Add in 2-4 tablespoons of heavy cream before adding the cheese.
- I like my Alfredo sauce to be light: Swap the whole milk with 2% milk – easy!
- I’d like mine to be extra garlicy: Add a teaspoon of minced garlic as you melt the butter for the roux.
Hope you enjoy our easy Alfredo sauce recipe!
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Ingredients
The Main Ingredients for Easy Alfredo Sauce
- 3 Tbsp Unsalted butter
- 1/4 cup All-purpose flour
- 2 cups Whole milk, warmed
- 1-1¼ cup Parmigiano-Reggiano, finely grated
- Salt, to taste
- White pepper, to taste
- Ground nutmeg, to taste
Optional Ingredients for the Onion Pique – Umami-Booster
- 1/4 Small onion
- 1 Bay leaf
- 2 Whole cloves
Instructions
Grate the Parmigiano-Reggiano
- First, grate the Parmigiano-Reggiano with a microplate grater.
- Pro Tip: Finely grating the cheese helps it dissolve faster and smoother into the sauce.
Create an Onion Pique to Umami-fy the Bechamel Base
- Quarter an onion and peel it.
- Then, using the whole cloves as sort of a thumbtack, attach the bay leaf onto the onion.
- Next, place the onion pique into a small saucepan with milk. Gently heat the milk with the onion pique inside until steaming and keep warm.
- Pro Tip: If you want to make a simple bechamel sauce, simply warm up the milk until steaming – no onion pique required!
Make the Roux
- In a separate saucepan, melt the butter over medium heat and whisk in the flour once melted. Whisk the mixture constantly for about 3-4 minutes until foamy and pale blond – do not let it brown.
Create the Bechamel Sauce Base
- Now back to the milk! First, remove the onion pique from the warm milk. Whisk in the milk into the roux in small additions.
- Pro Tip: Pour the milk into the roux in 3-4 additions – be sure to whisk it smooth before each next pour.
- Whisking constantly, bring the mixture to a gentle bubble. Let the mixture simmer for 3-5 minutes after reducing the heat. You're going for a glossy texture and for it to coat the back of a spoon.
Finish into Alfredo Sauce
- Once the consistency of the bechamel sauce base is right, take the saucepan off the heat.
- Add the grated Parmigiano-Reggiano in small handfuls and whisk into the sauce. Be sure to allow the cheese to melt before adding more.
- Whisk in salt and white pepper to taste. Add a pinch of ground nutmeg for added fanciness!
Notes
Variations of Our Homemade Alfredo Sauce
Here are a few ways we’ve experimented and found it fun to change up our Alfredo sauce recipe depending on our mood!- I like my Alfredo sauce extra rich: Add in 2-4 tablespoons of heavy cream before adding the cheese.
- I like my Alfredo sauce to be light: Swap the whole milk with 2% milk – easy!
- I’d like mine to be extra garlicy: Add a teaspoon of minced garlic as you melt the butter for the roux.
Nutrition
*Nutritional information is just an estimate derived by an online calculation tool.
FAQ
How do I make Alfredo sauce from scratch?
We start by melting butter, whisking flour and adding whole milk. Then we whisk in Parmigiano-Reggiano to thicken the sauce at the end. It’s super simple and easy to make Alfredo sauce from scratch!
How do I thicken Alfredo sauce?
You can continue to simmer the sauce until it reduces and becomes thicker. We also use Parmigiano-Reggiano to thicken Alfredo sauce.
Can I make Alfredo sauce without heavy cream?
Yes, you can make Alfredo sauce without heavy cream. Our recipe calls for whole milk and Parmigiano-Reggiano!
Jackie
Love love love – so yummy! This is the secret alfredo sauce recipe that I’ve always needed.
Umamiologist
I’m so glad you love this recipe! It’s our crowd favorite too.
Jimmy
I’ve never tried alfredo like this – but I’m really intrigued. Thanks for sharing.
Umamiologist
It’s the best way to make homemade Alfredo sauce, if you ask us! 😉
Buddy
Love that it’s so creamy yet light.
Umamiologist
Yep! That’s the whole milk vs heavy cream!