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Showing posts from April, 2013
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My Semi-Homemade Alfredo Sauce Recipe

Making alfredo sauce from scratch takes forever, and jarred sauce is just too plain for my taste.  This semi-homemade sauce starts with a jar, but it quickly turns in to a thick, creamy sauce that tastes completely homemade. Feel free to use 2 percent milk instead of cream and low-fat cream cheese.  I've made it with both substitutions, and it tasted creamy and delicious. I added sauteed chicken and mushrooms for our meal.  I served it with homemade garlic bread and a salad. Ingredients 1 jar prepared alfredo sauce 8 ounces cream cheese 2 tablespoons cream 1 tablespoon lemon juice 1 cup shredded Italian cheeses 1 teaspoon basil  Directions 1.  Heat alfredo sauce in large saucepan over medium to high heat.   2.  Add cubed cream cheese and stir until melted. 3.  Let come to a slow boil and reduce heat to low.  Add cream and lemon juice.  I used milk, and I put it in the empty jar and shook it before adding it to the pan. 4.  Add basil