This is simply the easiest and best alfredo sauce recipe. We’ll show you how to make homemade alfredo sauce so you can skip the store bought alfredo sauce and thinking you have to go out to have the best alfredo sauce.

On Andrew and I’s first date, he ordered Chicken and Broccoli Alfredo. I learned that it was his favorite meal.  I sat and watched him devour it. He was so happy. Neither of us went out often and I preferred to cook at home, even in the beginning of our relationship.  The thing is, I didn’t know how to cook well then.  Most of my meals consisted of jars and boxes and processed ingredients. I tried making an alfredo recipe with a jar of sauce and we both laughed.  It wasn’t horrible, but it definitely didn’t taste like what he loved.

I used to think you have to go to an Italian restaurant for the best alfredo sauce recipe, but a few years ago I learned just how easy it was to make an easy alfredo sauce. We didn’t need a jar and I didn’t need a restaurant.  I just needed a few, simple ingredients and I could make an easy homemade alfredo sauce recipe that everyone would love.

What are alfredo sauce ingredients?

This easy alfredo sauce recipe has just five ingredients. You need heavy cream, butter, parmesan cheese, salt, and pepper. That’s it. People overcomplicate alfredo sauce, but for an easy alfredo sauce recipe this is all you need.

If you want to, you may also added garlic, pecorino cheese, or other herbs, but this isn’t necessary for the easiest, best alfredo sauce.

How do you make alfredo sauce?

Let me let you in on a secret.  It’s insanely easy to make homemade alfredo sauce. Melt the butter in a sauce pan.  Add in the cream and parmesan cheese.  Stir well. Add salt and pepper to taste.  It literally takes 5 minutes to make the easiest homemade alfredo sauce you’ll find.

0 from 0 votes

Print

Best Alfredo Sauce Recipe

Prep Time

1 min

Cook Time

5 mins

Total Time

6 mins

 

This is simply the easiest and best alfredo sauce recipe. We'll show you how to make homemade alfredo sauce so you can skip the store bought alfredo sauce and thinking you have to go out to have the best alfredo sauce.

Course: Main Course

Cuisine: Italian

Servings: 4

Calories: 389 kcal

Author: Larisha Campbell

Ingredients

• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 3 tbsp unsalted butter
• salt and pepper, to taste

Instructions

1. In a sauce pan, over medium heat, melt butter.

2. Add in Parmesan cheese and heavy cream.

3. Stir until well combined. 

4. Let heat until it starts to thicken, stirring often. 

5. Add salt and pepper to taste. 

6. Remove from heat and pour over pasta or use as dipping sauce for bread. 

Recipe Notes

This is enough sauce to cover one pound of pasta. 

Salt and pepper are not calculated into nutritional label facts.

Nutrition Facts

Best Alfredo Sauce Recipe

Amount Per Serving (0.5 cup)

Calories 389 Calories from Fat 333

% Daily Value*

Fat 37g57%

Saturated Fat 23g144%

Cholesterol 126mg42%

Sodium 406mg18%

Potassium 75mg2%

Carbohydrates 2g1%

Protein 10g20%

Vitamin A 1355IU27%

Vitamin C 0.3mg0%

Calcium 318mg32%

Iron 0.2mg1%

* Percent Daily Values are based on a 2000 calorie diet.

Pin this Best Alfredo Sauce Recipe for later!

Learn how to make avocado dip in this easy avocado recipe! This avocado dip is perfect for dunking chips, spreading on burgers or the perfect avocado sauce for fish tacos! Try making this avocado dip today!

I have a confession. Before Andrew and I met, I had never tried an avocado by itself before. I’d had guacamole, but that’s it. I didn’t realize the avocados potential.  Luckily, he came into my life and saved me from that atrocity. Since he’s Jamaican, avocados were a staple in his house growing up.

Funny fact: One day his mom asked me hand her a pear.  I looked all over the kitchen for it. By the time I gave up, I realized that everyone was laughing at me. Jamaicans called avocados pears or avocado pear, so she was looking for an avocado but that’s what she calls it. I’ve never made that mistake again.

I’ll admit I wasn’t a huge fan at first.  It doesn’t have a ton of flavor.  I could never figure out when the perfect time to cut it open was (it was alwayssss over ripe). But then….then, I starting getting more adventurous in the kitchen and the avocado became a go-to game changer. Any time we are having tacos or other spicy dishes, I have to have avocado on the side. I learned that it’s delicious in making a smoothie insanely creamy, and I’ve learned how to maximize it’s full flavor potential.

What’s the difference between guacamole and avocado dip?

Great question! I’m sure you’re wondering.  Guacamole traditionally has diced tomatoes, chopped onions, jalapenos, cilantro, garlic, lime juice, and cayenne pepper. Avocado dip is very similar but there’s is no diced tomatoes or onions. It’s still just as amazing, but if you are a fan of tomatoes this could be the perfect alternative for you.

What do you use avocado dip for?

This avocado dip recipe can be used in chips but also as an avocado spread on toast or bagels. Alternatively, you could use this as an avocado sauce for fish tacos or as an avocado dip for quesadillas. We also loving using it as an avocado spread for our black bean burgers!

Grab our fish tacos using avocado dip!

Grab our Black Bean Burger recipe and spread avocado dip all over!

How do I make avocado dip?

0 from 0 votes

Print

Avocado Dip Recipe

Prep Time

8 mins

Total Time

8 mins

 

Learn how to make avocado dip in this easy avocado recipe! This avocado dip is perfect for dunking chips, spreading on burgers or the perfect avocado sauce for fish tacos! Try making this avocado dip today!

Course: Condiments

Cuisine: Mexican, Spanish

Servings: 4

Calories: 236 kcal

Author: Larisha Campbell

Ingredients

• 2 avocados
• 2 limes zest of one, juice of both
• 2 cloves garlic *TIP: Even if you LOVE garlic, don't add more than this
• 1/2 cup cilantro stems and leaves
• pink salt ,to taste
• pepper ,to taste
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/8 tsp cayenne

Instructions

1. In a food processor add all ingredients and blend well. 

   
   

2. Scrap down sides if needed and blend again.

3. Use immediately or store in air-tight container for 3 days.

Recipe Notes

Tip: If you want a sauce that you can drizzle instead of spread, add avocado oil or water, 1/2 tbsp at a time until consistency is reached.

Nutrition Facts

Avocado Dip Recipe

Amount Per Serving (0.25 cup)

Calories 236 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 3g19%

Sodium 9mg0%

Potassium 532mg15%

Carbohydrates 12g4%

Fiber 7g29%

Sugar 1g1%

Protein 2g4%

Vitamin A 320IU6%

Vitamin C 20.8mg25%

Calcium 26mg3%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

PIN THIS AVOCADO DIP FOR LATER!

Skip store-bought! How to make chicken stock in a crock pot is simple, delicious, and you will never want to purchase another carton again!

Growing up, my mom made whole chickens in the crock pot. Every time that she made them the house would smell so delicious.  And, I knew one of my favorite meals were coming. Chicken and biscuits with homemade gravy. It was one of my favorite meals (and one of the only ones she created from scratch). It wasn’t until years later that I realized you could create chicken stock in the crock pot after you pulled all the meat off the chicken.

So picture this, you found this whole chicken on sale for about $6. You get a ton of meat off the chicken. for us, a whole chicken can feed our family of four for two dinners and sometimes one or two lunches. And now you can make 6 quarts of stock using the same remains you already have. Stock cartons usually cost about $2 per carton. So you’re getting more than $12 worth of stock in addition to the meat, all for the prices of chicken and a few vegetables and spices. It’s definitely a huge win!

Can you make stock in a crock pot?

The answer is a resounding yes.  Not only can you, but it’s even easier because you throw everything inside of the crock pot and you get to forget about it until it’s done. The even better new is that you can repeat the process multiple times. We reuse the same bones and vegetables up to three times, just changing out the water each time. At the end of the third process, you will have 6 quarts of chicken stock.

How to Make Chicken Stock in a Crock Pot

The first step we recommend is to make a whole chicken in a crock pot. Once you have a whole chicken, you want to separate the meat from bones, fat, and any vegetables you were using. Strain out any stock that was in the crockpot after cooking the whole chicken.  This is the best stock.  If not using it immediately to make gravy, store it in a mason jar and it will turn gelatinous and full of rich antibodies and immune benefits.

It’s okay if there’s a little meat left on the bones here. But ideally, you are just looking to separate the white and dark meat chicken from everything else that was in your crockpot.

Now that everything is separated, you are going to add it all back into the crockpot. The bones, the fat, the vegetables.

Add 8 cups of water to the mixture. Put the lid on and cook on low for at least 8 hours.

Once the 8 hours is up, strain the stock from the bone and vegetable mixture.

This mixture, when chilled, will have a gelatinous texture.

Why is my chicken stock gelatinous? 

First, this is an amazing thing and you actually want to see this Jell-O like substance when your stock is chilled. What happens is that you have extracted collagen from the bones. Literally, you’ve made gelatin. This only happens when you make a rich stock and you will never see this in store-bought chicken stock cartons.  When heated, it will liquify again.

This is actually why chicken soup is supposed to be great for cold and flu season. Because this is how our grandparents would make chicken soup.  Besides the comfort of warmed soup, canned soups on the market today don’t have the same health benefits.

The benefits of this gelatinous mixture including joint protection, boosting your digestive and immune systems, giving you healthier hair, nails, and skin, and more.

Once you have strained the liquid from the bones and vegetables you can repeat the process using the same bones and vegetables two more times, just adding an additional 8 cups of water each time.  The mixture from the last two runs won’t gel, but they will still have an amazing flavor that’s better than any store bought brand.

Each time you process the color will get lighter and lighter, but never as light as you would see from a store carton of chicken stock.

0 from 0 votes

Print

How to Make Chicken Stock in a Crock Pot

Skip store-bought! How to make chicken stock in a crock pot is simple, delicious, and you will never want to purchase another carton again!

Author: Larisha Campbell

Ingredients

• 1 chicken carcass
• 4 large stalks of celery
• 6 large carrots
• 1 large sweet onion
• 10 cloves of garlic peeled
• 2 bay leaves
• 1 tsp Paprika
• 1 tsp Italian Seasoning
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1 tsp chili powder
• 8 cups water

Instructions

1. *Please see notes below for tips
2. Put all ingredients inside a crockpot.
3. Pour in water.
4. Heat on low for 8 hours.
5. Strain chicken stock from ingredients into two quart sized mason jars.
6. Store in fridge and use within 7 days or freeze up to 6 months.
7. Repeat process using same bones and vegetables two more times.

Recipe Notes

If you are using our How to Cook a Whole Chicken in a Crock Pot recipe, then you don't need to start with new vegetables. Just use the same ones. You can do this a total of three times, using the same bones and vegetables and adding new water each time.

These products may help you make this recipe: