Nancy’s Every Day Alfredo Sauce Recipe

Ingredients for Nancy’s Alfredo Sauce

Garlic, Fresh or Powdered
Pepper
White Pepper (optional)
Onion Powder
Parsley, Dried or Fresh (Use Sparingly)
Salt
Table or Whipping Cream: 1 pint
1/2 n 1/2 One Quart
Real Butter (do not use margarine) One to Four Sticks, depending on the size of the batch you are making.
Parmesan Cheese (Fresh is better for you, but I also use powdered as well sometimes.)
Italian Cheese Blend (Again, I do use powdered blends, but usually I try to go with fresh cheeses.
Plant-based Protein Powder (This is optional, but if you are following the core program, you should really consider giving it a try, because it brings added value to your sauce and helps you to increase the protein gram count in the dish.)
Water: You will add this last, just to thin the sauce down a little. Again, the amount of water used will depend on how large a batch you are making.

Heat the ingredients slowly to avoid scorching, or burning the sauce.

Add spices a little at a time.

Stir frequently while heating, but stir constantly after the sauce gets hot and while adding water until it reaches the desired thickness.