An easy recipe for gluten-free Alfredo Sauce. This creamy homemade gluten-free Alfredo sauce uses only a few ingredients and is made in just 10 minutes. Once you try homemade, you’ll never want the store-bought variety again!
Add minced garlic to the butter (still over low heat). Sautee for a minute but be careful not to burn the garlic.
Add in the heavy cream, Italian seasoning, salt and black pepper. Whisk constantly until the mixture comes to a light boil (over low heat).
Remove the saucepan from the heat and stir in all the Parmesan cheese until melted. Return the saucepan to the heat (set to low) and simmer gently (whisking constantly) for about 5 minutes to thicken the sauce.
Remove the saucepan from the heat and let the sauce sit for about 3 to 5 minutes to allow it time to thicken.
Serve the sauce hot.
Notes
Allow the leftovers to cool to room temperature then store leftovers in an air-tight container in the refrigerator for up to 4 days.
Reheating leftover Alfredo sauce is best done in a saucepan over low heat, with constant stirring with a whisk. Do not reheat the pasta sauce in the microwave.
Freezing the sauce is not recommended as the cream, butter, and cheese will start to separate from each other and it will not reheat well.