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Creamy Garlic Alfredo Sauce

A perfect way to use Tulkoff’s Chopped Garlic in Water, this recipe is rich, creamy, and will create a memorable experience at your dinner table.

Prep Time

15 minutes

Cook Time

30 minutes




2 pints heavy cream
1 cup (2 sticks) butter
1 Tbsp flour
1 cup freshly grated Parmesan cheese
1/4 cup Fontina cheese
1 1/2 Tbsp Tulkoff Chopped Garlic in Water
1/2 tsp salt
1 tsp black pepper

Serves: 7


On medium heat, add butter, garlic, and flour until butter is melted. Do not brown garlic. Whisk in the heavy cream until hot. Slowly add the freshly grated cheeses into the hot cream mixture. Add the salt and pepper. Stir often to make sure no cheese settles at the bottom.

Simmer until all the cheeses are melted and the sauce reaches the desired thickness. Do not let this sauce boil, or it will begin to separate and the cheeses will become grainy.

Serve over pasta and top with protein or vegetable of choice. Garnish with freshly grated Pecorino Romano cheese, if desired.