# Alfredo Sauce

A homemade Alfredo sauce recipe that can be canned for later use, avoiding expensive and less tasty store-bought versions.

- Cuisine: Italian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 2 sticks butter
- 2 quarts heavy whipping cream
- 12 oz grated parmesan cheese
- 16 oz cream cheese
- 0.5 c milk
- 2 TB garlic powder
- 1 TB onion powder
- Salt
- Pepper

## Instructions

1. Add butter to a large pot over medium heat.
2. Pour heavy whipping cream into the pot with the butter.
3. Stir the butter and cream mixture.
4. Add grated parmesan cheese to the pot.
5. Whisk the cheese into the mixture until smooth.
6. Add cream cheese to the pot.
7. Whisk until the cream cheese is fully incorporated.
8. Add garlic powder to the sauce.
9. Whisk the garlic powder into the sauce.
10. Add onion powder to the sauce.
11. Whisk the onion powder into the sauce.
12. Add black pepper to the sauce.
13. Whisk the pepper into the sauce.
14. Add more cream cheese to the sauce and whisk.
15. Continue stirring the sauce over medium heat until it reaches the desired consistency, gradually adding milk.
16. Ladle the hot Alfredo sauce into pint-sized jars, leaving 1 inch of headspace.
17. Clean the rims of the jars with a paper towel to ensure a proper seal.
18. Place lids and bands on the jars.
19. Place the filled jars into a pressure canner.
20. Pressure can pint jars for 10 minutes at 10 lbs pressure (or under 1,000 ft elevation).
21. Remove jars from the canner and let them cool.

## Equipment

- large pot
- wooden spoon
- whisk
- ladle
- pint-sized jars
- canning funnel
- paper towel
- lids
- bands
- pressure canner

## Tips

- Warm contents over medium heat gradually, adding ingredients a little at a time until fully incorporated.
- You can add more or less milk depending on the desired consistency, but the sauce will thicken after canning.
- If the sauce looks separated or curdled after canning, give it a quick shake (after cooling) to reincorporate.
- For quart-sized jars, pressure can for 15 minutes.
- Alternatively, water bath for 1 hour for pint-sized jars.
- USDA does not approve canning dairy.

## Source

- Original video: https://www.tiktok.com/t/ZP89N7ejn/
- Recipe page: https://www.cliprecipe.com/recipe/5e5f4ee8-419c-4aa8-9573-8b6f61d6d303
- Extracted: 2026-02-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt