How to Thicken Alfredo Sauce (3 Ways)

Whenever we think of a white sauce, the Alfredo sauce instantly comes to mind. It is mainly because most of the rich pasta recipes are prepared using some amount of alfredo sauce. It can be used as a dip or as a side sauce or to drizzle as a garnish. You can even use it to layer your lasagna or to make some mac and cheese.

If you are in love with its earthy rich taste, then there is a chance that you will end up using it in most of the recipes. That is why I always recommend everyone to cook, keep it ready or at least learn to prepare the alfredo sauce instantly whenever needed. Though there are several markets packed products of Alfredo sauce that are now readily available, it is healthier to prepare it at home using fresh ingredients and as per your own taste preferences.

When it comes to learning how to make alfredo sauce thicken, the right consistency is all that matters besides food taste. The sauce is used to add a creamy texture to recipes and therefore it is important to have a thick alfredo sauce which is neither too fluid nor too dry. I have heard many people complaining about the consistency of this sauce; they either get too thin of a sauce or too thick of it. I admit it is hard to achieve the right consistency especially when you are new to this sauce. But with the right proportion of the ingredients and appropriate cooking method, it can be cooked with perfect consistency.

Three Ways to Thicken Alfredo Sauce

If you have not been successful at getting a perfectly thick alfredo sauce (even from a jar) then here is your chance to thicken it using the following three methods.

1. Add Pasta to the Sauce

Pasta is a good way to add volume to the sauce. When cooked or boiled pasta is added to the sauce, it thickens automatically with time. to add pasta, first drain it completely after boiling then toss it with some olive oil to coat. Now add the pasta to alfredo sauce and mix well in a pot. Cook this pasta on low heat on a simmer for 7 minutes with constant stirring. Add some cheese, in the end, to further thicken the mixture.

2. Thicken the Sauce using flour

Usually, all-purpose flour is used to thicken sauces or gravy but you can also use other gluten-free options such as tapioca flour or arrowroot starch is needed. To do so, first mix flour with water in equal proportion, like 3 tbsp of flour with 3 tbsp of cold water. Mix this flour mixture well until it lumps free. Now while the sauce is still cooking on a simmer, gradually pour in the flour mixture and stir cook the sauce for 5 minutes until it thickens. Whisk continuously to avoid lumps in the sauce.

3. Thicken the Sauce using Roux

Roux is basically a mixture of flour with butter. Instead of using water, we can also mix flour with butter to make a thick mixture then add it to the alfredo sauce. Both the flour and butter are used in an equal proportion, i.e., 3 tbsp flour with 3 tbsp melted butter. Mix the flour well with the melted butter in a bowl until it gives you a lump-free paste. Gradually pour this roux into the simmering alfredo sauce and stir cook it for 5 minutes. Again, whisk it continuously to avoid lumps in the sauce.

FAQs

1. Does Alfredo sauce thicken while cooling?

Yes, since alfredo sauce is prepared out of lots of the ingredients, which thickens overtime at low temperature, consequently, the sauce also thickens at low temperatures. In fact, it loses its original consistency if left for a longer duration. it can be best served when warm.  The thickness of the sauce is desired differently by all individuals; some people like it light and fluid while others want to thick and rich; it merely depends on personal preferences. If you like it thicker, then I would recommend to leave it for 5 minutes at room temperature then serve as per the recipe.

2. How can we use milk to make an alfredo sauce?

Yes, milk can be added to the sauce recipe to increase its richness and its nutritional value. It can be used in the following proportion along with other ingredients of the recipe:

All of these ingredients can be put together to use similar cooking steps, as discussed above.

Conclusion:

A good alfredo sauce is a key to a number of delicious pasta recipes, whether its fettuccine alfredo, some morocco chicken, cheesy pasta or other Italian dishes. With the right proportion and the approach, you can also make a perfect restaurant-style alfredo sauce at home. Since the sauce loses its original consistency over time, I always recommend to make it fresh and serve immediately after cooking. Give these simple alfredo sauce thickening methods a try and tell us which of these methods do you find most useful and which was most effective in achieving the perfect consistency and thickness.

That ladies and gentlemen is how to thicken alfredo sauce without ruining the great taste. Let me know if you’ve made this recipe for yourself and if you use any other techniques to accomplish thickening up alfredo sauce or any a cream sauce for that matter.