Homemade White Wine Alfredo Sauce
This rich homemade Alfredo sauce combines garlic, cream cheese, Parmesan, Romano, and dry white wine for a smooth, flavorful sauce. Make it on the stovetop in about 15 minutes for pasta or your favorite baked dish.
Servings: 2 cups
Calories: 862kcal
Equipment
- garlic press optional
- silicone spoonula optional
- box grater optional
- glass jar with lid for refrigerator storage (3-4 days)
- rotary cheese grater optional
- food storage labels optional
Ingredients
- 4 tablespoons salted butter
- 4 ounces cream cheese whipped works best
- ½ cup whole milk
- ¼ cup heavy cream
- 3 cloves garlic minced
- 1 cup shredded Parmesan cheese grated also works
- 1 cup shredded Romano cheese grated also works
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ⅛ teaspoon grated nutmeg
- ½ cup dry white wine
Instructions
- Melt butter in a heavy-bottom saucepan over medium/low heat.Add the cream cheese (whipped works best) to the melted butter. Whisk to combine.
- Whisk in the minced garlic, heavy cream, and milk. Cook over medium/low heat, whisking occasionally for 2-3 minutes.
- Add the cheese, black pepper, basil, oregano, and nutmeg to the saucepan. Continue whisking until the sauce is smooth and creamy.
- Add the white wine to the sauce and cook for an additional 4-5 minutes. Allow the sauce to cool before adding it to an airtight jar and refrigerate for later use, or use immediately in your favorite recipes.
Notes
May be kept in the refrigerator in an airtight container for up to 3-4 days. Label and date.
Not recommended for freezing. Once thawed the sauce will separate and look curdled and the consistency will no longer be creamy.
Nutrition
Serving: 1cup | Calories: 862kcal | Carbohydrates: 20g | Protein: 43g | Fat: 64g | Saturated Fat: 39g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 203mg | Sodium: 2088mg | Potassium: 500mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1920IU | Vitamin C: 2mg | Calcium: 1304mg | Iron: 1mg
