One of my favorite indulgences is super rich and creamy fettuccine Alfredo. Since I don’t often eat pasta, this is truly a treat whenever I do make it. It’s so easy to whip together. Cook some noodles (I love these), while you’re whisking together this sauce, and you’ll quickly have a dinner that tastes like you’re dining in a nice restaurant. Feel free to add fresh, steamed veggies and/or grilled chicken, fish, or shrimp for an even heartier meal. You can adjust the garlic to suit your tastes. I’m a garliholic, so I use a lot! Thanks to my friend Mitch, for letting me use one of his photos. He is an amazing photographer. You can find more examples of his food photography here. And, he takes fantastic photos of other things too. 
Homemade Alfredo Sauce
serves 2-4 (depending on how saucy you like your pasta!)
Ingredients:
1/4 cup pastured butter
1-2 tbsp. fresh, minced garlic (try some lactofermeted garlic)
1-2 tbsp. flour of your choice (I use sprouted wheat)
3/4 cup whole milk
3/4 cup heavy cream
1 1/2 cups shredded Parmesan cheese
Sea salt and fresh ground pepper to taste
Instructions:
1. In a medium saucepan, over medium heat, melt the butter.
2. Add the fresh garlic and saute until the garlic is lightly browned.
3. Add a dash of salt and fresh ground pepper and stir.
3. Sprinkle the flour over the butter/garlic mixture and stir around. You want to use enough flour to soak up the butter, but not so much that you end up with a super heavy dough. The goal here is to create roux.
4. Cook this mixture for about 4 minutes, stirring consistently to keep it from burning. This will help remove that “raw” taste that the flour will have. You want the flour to be very lightly browned.
5. After you’ve cooked the flour, pour the cream and milk in and use a whisk vigorously until all the clumps of flour are gone and the mixture starts to thicken.
6. Slowly start adding the shredded Parmesan, while continuing to whisk. Don’t stop whisking or else you’ll end up with clumpy sauce. This is the slowest part of the making this sauce. Add the cheese little by little until it’s all incorporated.
7. Remove from heat and taste for salt and pepper. Adjust as needed.
8. Serve immediately.
9. This sauce can be refrigerated and reheated. I have never frozen it and reheated it, but I think it would probably do fine. To reheat, slowly heat over low heat while whisking. You may need to add a little milk or cream in order to get it to the right consistency. Careful not to heat it too fast, or else it will break and you’ll be left with a separated mess of goop in the pot. Trust me, I speak from experience. 
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
[...] Before this evening, I’d never made my own Alfredo Sauce, so I googled it and came across many recipes from which to choose — Alton Brown, Paula Deen, Giada, fake Olive Garden sauce. You name it, it was out there…..I didn’t like all of the ingredients in some of those sauces and found a pretty simple recipe to use as my base, here. [...]
I tried this last night and it is amazing!! Never had better even in a resturant and i have tried this everywhere bc alfredo is my favorite dish. Ucan subsritute. 1/2 2%hr milk and use 1/2 half and half if u dont want to use whole milk. Also, i used equal portions of asiago, mozerella, romano and parmesean for even more flavor! Amazing!! I will never buy the powder sauce again!!! Thank u!!”
Huh? Whole milk *might* have a fat content of 5%, max. Half and half is 7% fat, anyways. The mixture of half &half and 2% milk is going to be 4.5%….
Then add the cheese – 30 to 50% fat in mozzarella, depending on type, and about 33% for the hard cheese…
What’s the point of the confusing and ultimately unneeded substitution???
Or is this a “get the low-fat buttermilk…” kind of thing?
I’m looking out for lactofermented garlic!
Mark – here’s the LF Garlic: http://www.deliciousobsessions.com/2012/09/52-weeks-of-bad-a-bacteria-week-32-lactofermented-garlic-updated-for-the-pickl-it/