Creamy Alfredo sauce is so quick and easy to make on the stovetop with just a handful of ingredients! Serve it with pasta, as a pizza sauce, in between lasagna layers, and more.
- 2 tbsp butter, kerrygold if possible
- 4–5 garlic cloves, about two tablespoons minced
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup shredded parmesan cheese
- 1/2 tsp freshly ground pepper
- salt to taste
- Melt the butter in a medium sauce pot over medium heat. Add the minced garlic and sauté briefly until fragrant, about 30 seconds.
- Sprinkle the flour across the top of the butter and garlic. Use a whisk to stir the mixture, then to slowly pour in the milk. Whisk so there are no lumps, and increase the heat slightly to bring the sauce to a simmer with slow bubbles across the top.
- After the milk comes to a simmer, cook until it thickens slightly, stirring constantly. Reduce the heat after a couple of minutes and stir in the shredded parmesan.
- Add the pepper and salt to taste. (I usually do not need much, if any salt, due to the saltiness of the cheese).
- Serve with pasta, pizza, lasagna, etc.