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Alfredo Sauce Base (Homemade — Works Every Time)

A real Alfredo base you can build a dozen dinners on—creamy, stable, and fast. This is the “stop buying jar sauce” version that actually coats pasta instead of sliding off like warm milk.
Enough for 1 lb pasta + add-ins (about 4–6 servings)
Prep Time:
5 minutes
Level:
Beginner

This is a sauce base—meaning it’s not just “Alfredo for tonight.” It’s a repeatable, dependable white sauce you can use for pasta, chicken broccoli Alfredo, baked casseroles, freezer pans, and whatever you’re trying to turn into a real dinner. The only rule: whisk until it looks like Alfredo, not “milk with feelings.” 😈

Ingredients

  • 4 Tbsp butter (½ stick)

  • 4 Tbsp flour

  • 3–4 cups milk (warm if possible; start with 3 cups and add more to thin)

  • 1–2 cups parmesan, grated (add to taste)

  • 1 tsp garlic powder

  • ½–1 tsp onion powder

  • Salt to taste

Optional upgrades

  • Pinch of white pepper

  • A handful of mozzarella (extra stretchy/creamy)

Instructions

  1. Warm the milk (optional, but faster + smoother).

  2. In a pot or Dutch oven, melt the butter. Whisk in the flour and cook 1–2 minutes (don’t skip this—raw flour taste is real).

  3. Slowly whisk in the milk, a little at a time, until smooth. Keep whisking as it thickens.

  4. Once it coats the back of a spoon, whisk in parmesan and season with garlic powder, onion powder, and salt.

  5. Simmer 1–2 minutes until glossy. If it gets too thick, add a splash of milk and whisk smooth.

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