Alfredo sauce is so easy to make from scratch — it’s just heavy cream, butter and parmesan cheese (and in my case, lots and lots of pepper and garlic) — that one wonders why anyone would put it in a jar and sell it. We all know the answer to that question: we’re usually too lazy to make it ourselves.
Trader Joe’s version of this simple recipe has waaaay more than three ingredients (what the hell is xanthan gum?) but you sure can’t tell by tasting it. I know it’s supposed to be kind of bland, but this stuff is beyond bland. It doesn’t really taste like anything, but despite being incredibly runny it has a creamy mouth feel. I’ve had better alfredo in frozen dinners (Marie Callender’s is my favorite.)
I made this sauce my own by heating it on the stove top to make it thicker, and by adding salt, pressed garlic and freshly ground black pepper.
If you want make your own from scratch, here’s the Williams-Sonoma recipe. (Nutmeg? Where did that come from?)