Alfredo sauce is a good addition to any meal or with a little pasta it can be a main course. People go to restaurants to have the different assortments of the alfredo dishes not knowing that they can make an equal or an even better sauce at home. It is simple but a slightly time consuming sauce to make. But with patience, anyone can make an alfredo sauce that Chef Boyardee would be proud to put a label on.
             First, we start with one-forth of a cup of salted butter. Margarine IS A suitable substitute, but heat will still have to be applied when the product is finished. Margarine has a tendency to thicken back up causing the sauce to prematurely harden. Melt the butter slowly in a one quart sauce pan. Heating the butter to fast can take away some of the flavor from the butter resulting in the sauce not tasting quite as good.
             When the butter has melted add garlic powder, salt and pepper. There is not A definite amount of these seasonings to add. Add what you think is the best combination. This may take a few times making the sauce to get the amounts of spices perfect. Do not use garlic salt. Garlic salt does not have the rich flavor that garlic powder has and can cause heartburn. Also, there is already salt in the butter and more table salt is added. This could make the finished product to salty for the consumer's taste.
             Now, turn the stove to its lowest setting. Simmering the butter and spices give them time to infuse there flavors upon each other. This will make a more uniform flavor. Stir the mixture occasionally to prevent any scalding.
             While the butter mixture is simmering, you combined four ounces of parmesan cheese and three ounces of heavy whipping cream in a separate bowl. You may use a block of parmesan cheese but the shredded parmesan is quicker and easier. Some people say they have found that Kraft makes the best cheese for this sauce. Mix these contents until the cheese is evenly distrib
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