Alfredo Sauce

In a busy kitchen, a quick and easy special that everyone will enjoy is essential to keep your “line flowing” homemmade alfredo sauce for fettuciniwithout any hang-ups. Preparing any Alfredo dish from scratch can be cumbersome for even the most experienced sautee chef. To put this dish together in a hurry you’ll need to make your sauce ahead of time. This will speed up production and keep your line cooks humming along during your peak hours.


  • 1 Tbsp Butter
  • 1 Tbsp Fresh Chopped Garlic
  • 1 qt Heavy Cream
  • 2 qt Half and Half
  • 1 lb Parmesan Cheese (Shredded or grated)
  • 3 oz 50/50 Roux


  • Using a 4 quart or larger sauce pan, melt butter over a medium high heat.
  • Add fresh chopped garlic and stir until lightly browned.
  • Add heavy cream and half & half.
  • When your cream comes to a slight simmer, add the parmesan cheese.
  • Allow this blend of ingredients to simmer until the cheese is fully blended.
  • Add roux a litttle at a time until the desired thickness is achieved.
  • Salt & Pepper to taste.

Remember not to overthicken, a common ‘rookie mistake’. A good rule of thumb – When you think you need to add ‘just a little more’ roux – Dont!

Now you can add your ingredients to a pan and easily ladel in your Alfredo sauce.  A quick and simple dish that everyone loves.

Recipe makes about 1 gallon of Creamy Alfredo Sauce, enough for 1 dozen 10 oz portions.