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We’ve all been there; you just finish preparing a delectable recipe for Alfredo sauce, only to find that it’s too thin. Don’t despair, as there are ways to thicken the sauce — many ways, in fact. Today, we’re sharing over 15 unique Alfredo sauce-thickening methods that are sure to make your life easier and your meals tastier.
An Easy Fix
If you’re an avid Alfredo sauce-making machine, you’re well aware of just how quick and easy it is to make. For the uninitiated, you can whip up Alfredo sauce in about 15 minutes flat. What’s more, homemade Alfredo sauce is often leagues better than the stuff you buy from the store.
There’s only one problem: it doesn’t always turn out thick and creamy. But before you pitch it and start over, consider your options. You can get your creation to the perfect thickness by following our guide on the many ways to enhance your Alfredo.
Oh, and feel free to use these entries with any store-bought Alfredo sauce, too. They work just as well with homemade as they do with store-bought.
It’s worth pointing out that if you’re making a low-fat Alfredo sauce, these thickening tips might not yield the same results compared to traditional recipes. You will still get thicker sauce than what you started with, but you will get the best results if you’re making an Alfredo sauce with full fat ingredients.
Furthermore, it’s generally a good idea for your Alfredo sauce to be hot when trying these thickening methods. The ingredients will combine easily when your Alfredo is piping hot.
With that out of the way, we have plenty of thickening fixes to share with you, so let’s get right to it!
Adding some freshly grated premium Parmesan cheese to your Alfredo sauce with thicken it right up. We recommend using freshly grated, full-fat Parmesan cheese for best results.
Moreover, try using a large piece of Parmesan cheese and grind it yourself. We find this method to be much better than pre-shredded Parmesan from the cheese section.
First, cut up softened cream cheese into cubes and then add them to your Alfredo sauce. Apply some extra heat to the pan until the cheese cubes become smooth. Please note that cream cheese sometimes takes a while to melt and become smooth, so you’ll need to be patient.
Also, only add small amount of cream cheese at a time, elsewise your Alfredo sauce will have a strong flavor. But if you enjoy stronger flavors, by all means, use more cream cheese.
With your saucepan over medium heat, stir a small amount of heavy cream into your Alfredo sauce. Then, simmer to thicken the sauce slightly. It may take more cream if you have a lot of sauce. As such, heavy cream isn’t always the best choice.
Like the roux, combine equal amounts of flour and softened butter in a small bowl until it is well mixed and becomes paste-like. Stir in simmering Alfredo sauce little by little until it thickens.
Adding some quality cheese that you chopped yourself can also do wonders for your Alfredo sauce. If necessary, you can always buy pre-shredded cheese from the cheese section. Just be aware that some brands don’t melt well, so use a brand that you’ve had good results from in the past.
If possible, use a box grater or food processor to shred a block of cheese. Depending on your favorite type of cheese, you might want to try several until you find the one that best suits your taste buds.
You want to proceed with caution when working with egg yolks, as you don’t want to accidentally make scrambled eggs. Yuck. Start by putting one or two egg yolks in a small bowl. You might need to add more according to how much Alfredo sauce you have.
Next, add a little hot sauce to the eggs and whisk it all together. Continue adding hot sauce to the egg yolks until they are diluted into the sauce and the eggs become warm.
Then pour the egg yolk and hot sauce into the pan together. Don’t just add cold egg yolks to the hot sauce, otherwise there will be large clumps of coagulated eggs in your Alfredo sauce. It’s not appetizing in the least.
In a small bowl, mix a small amount of cornstarch with some cold water (or another type of liquid) and continue mixing until the mixture is smooth and forms a slurry. Now, slowly stir the slurry in with the simmering sauce in a saucepan over medium heat (or medium-high). Continue to slowly stir until it reaches the thickness you want.
Similar to cornstarch, add some water to flour in a small bowl and stir until smooth. While your Alfredo sauce is simmering in a saucepan, slowly stir the flour mixture into the sauce.
Start by melting a little bit of butter in a saucepan over medium heat. Next, add the same amount of flour. Stir until both the butter and flour form a smooth mixture. In a saucepan over medium heat, stir the mixture (roux) into simmering Alfredo sauce.
It might sound strange, but you can indeed puree some veggies and combine them with your Alfredo sauce. Cooked or steamed cauliflower puree works really well here. The taste is different at first if you’re not used to it, but it grows on you with time.
When making Alfredo sauce, try adding fresh, grated mozzarella. Be sure to boil slowly at a low temperature. Using this method will help thicken the sauce early on. Please note that you can use Parmeggiano Reggiano instead of mozzarella cheese following the same method.
Reduction is the process of boiling a liquid until evaporation reduces the amount you started with. This method works well with Alfredo sauce, and you don’t need any extra ingredients.
To start, strain your Alfredo sauce through a filter, then pour it back into the pot. Next, cover the pot and simmer for between five and ten minutes. Stir frequently to avoid burning your sauce.
Please note that using this method may make the sauce stronger. Keep your Alfredo sauce cool to let the steam out. The sauce will thicken further as it cools. If you’re low on ingredients and need to thicken your Alfredo sauce in a pinch, give this one a try.
Yes, you absolutely can make potato starch roux. Potatoes are already delicious, and this roux is even better. This is a fast and easy thickening method, so the ratio of potato flakes is more suitable for the flavor than it is accurate measurements.
Start by melting 1 tablespoon of unsalted butter in a pan. Next, add 1 tablespoon of potato starch. Stir as it cooks until it is fully incorporated and the roux is cooked. Stir the cooled batter into your Alfredo sauce. Simmer (without lid) and simmer for about 5 minutes or until the sauce thickens.
Adjust seasonings as needed. Or add a tablespoon of instant potato chips to the hot Alfredo sauce. Stir well. Allow it to cook for about a minute. Potatoes will absorb some liquid and thicken it. The potato chips slightly changed the taste. Similar results can be obtained with rice flour batter.
The cheddar cheese method is a popular method. Try to measure how much cheese you need. If you think it is not thick enough, you can add more at any time.
Grate the amount of cheddar cheese you want to add. Bring your Alfredo sauce to a boil, then add grated cheddar cheese. Stir until the cheese is melted and mixed well with your Alfredo sauce.
If you’re making a vegan Alfredo sauce, crushed nuts work wonders as a vegan-friendly thickener. You can also use powdered nuts if you prefer a finer mixture. What’s more, nuts are perfect for gluten-free Alfredo sauce recipes.
One way to ensure thicker Alfredo sauce is to simply add more pasta. When you add boiled or cooked pasta to Alfredo sauce, it will automatically thicken over time. When you’re ready to add the pasta, start by draining it completely after boiling.
Then, mix well with some olive oil. Now add the pasta to the Alfredo sauce and stir well in the pot. Simmer on a simmer for about 7 minutes, stirring the pasta constantly. Add some cheese at the end to further thicken the mixture.
Is Alfredo Sauce a Good Choice for Vegans?
Unfortunately, traditional Alfredo sauce isn’t a good choice for vegans. This is due to the ingredients that contain animal products. Fortunately, there are plenty of vegan-friendly Alfredo sauce recipes online that you can make on your own.