5 easy add-ins that make jarred Alfredo sauce taste better

  • The American version of Alfredo sauce consists of cream, butter, parmesan, plus salt and pepper.
  • Upgrade jarred Alfredo sauce with simple additions like fresh herbs, or infused oils.
  • Beyond fettuccine, Alfredo sauce can be used for many dishes, like chicken Alfredo or white pizza.

When you have the time, making a big batch of pasta sauce from scratch is a lovely idea. But not every dinner can be the dinner of our dreams. 

Sometimes you just need to get some food on the table for yourself and your family before everyone gets hangry. In that case, you may find yourself reaching for something like a jarred Alfredo sauce.

In the time it takes pasta to boil, there are a few things you can do to zhuzh up the jarred sauce to the point that it may even taste homemade. Joshua Resnick, chef-instructor at the Institute of Culinary Education offers tips below to brighten and freshen the flavor of your favorite jarred Alfredo sauce.

What is Alfredo sauce made of?

Classic American Alfredo sauce is made with cream, butter, parmesan cheese, salt, and pepper. Some iterations add Pecorino Romano, herbs, or garlic. 

Cream and butter are gently simmered, then cheese is whisked in and salt and pepper are added. Alfredo is known for being a creamy, cheesy, and comforting sauce that’s perfect for a weeknight dinner. 

For a truly customized Alfredo sauce, feel free to mix and match any of the below ingredients. 

Sautéed garlic and spinach

Add both flavor and texture with garlic and spinach.
fermate/Getty Images

You could just add garlic powder, sure, but quickly sautéeing fresh garlic while your pasta cooks is a great way to layer flavor. Resnick likes to add spinach as a way to cut the richness of the sauce. 

Read more  How To Make, And Save, A Hollandaise Sauce

Add a tablespoon or so of olive oil and a few cloves of minced garlic in a sautée pan over medium heat. You’ll know your sautéed garlic is ready when it’s a very light tan color and the scent of cooking garlic has filled your kitchen, about 1 minute. 

Once the garlic is fragrant, turn off the heat and add a few handfuls of fresh spinach and season with salt and freshly cracked black pepper. Gently mix as the spinach wilts over the residual heat. Stir until the spinach is evenly distributed. 

Article post on: dinhthienbao.com

Freshly grated Parmigiano Reggiano

Parmigiano Reggiano, the name-protected Italian cheese, is a surefire way to add a umami and depth of flavor to a jarred Alfredo sauce. 

Freshly grate a few inches of the cheese, then whisk  it right into the sauce as it’s warming on the stove. For extra impact, grate some more Parmigiano Reggiano over each serving of pasta once you’ve tossed the noodles with the sauce. 

You can do this with other Italian hard cheeses as well, like Pecorino Romano, Grana Padano, or Asiago. 

Source: dinhthienbao.com

White balsamic

After heating your sauce, Resnick suggests drizzling some white balsamic in to brighten the flavor. The acidity will help cut through the richness of the sauce. Start with about a half a tablespoon, then taste and adjust if needed. 

If you don’t have white balsamic, classic balsamic or a good squeeze of lemon juice will also work, though balsamic will darken the sauce slightly. 

Fresh herbs

Herbs like parsley, thyme, and basil add freshness to the sauce.
istetiana/Getty Images

Fresh herbs will brighten and freshen the flavor of the sauce. Resnick suggests using parsley, thyme, oregano, or chervil, or mixing and matching depending on what you like. 

Read more  How To Make Waba Grill Teriyaki Sauce?

Via @: dinhthienbao.com

To use them, finely mince 2 tablespoons of your chosen herbs. Heartier herbs like thyme or oregano can be added in to simmer with the sauce. Add delicate herbs like parsley, basil, or chervil at the end to maintain their delicate, aromatic flavor.

Infused oils

If you have infused oils, such as truffle oil or basil-flavored olive oil around, use them to add richer flavor to your jarred Alfredo sauce. Drizzle whichever oil you’re using over the pasta at the end. These oils are potent, so start with a few drops, taste, then see if you’d like to add more. A fruity and zippy extra virgin olive oil could also do the trick. 

Best ways to use jarred Alfredo sauce

Try making a white pizza, a creamy crab dip, or go the classic route with fettuccine or chicken.
Cavan Images/Getty Images
  • Fettuccini Alfredo: It’s a classic for a reason! Toss cooked fettuccine noodles with your newly freshened Alfredo sauce.
  • Chicken Alfredo: Use your sauce to add flavor to cooked chicken breast or chicken thighs. Once you’ve prepared your chicken using your preferred method (whether baked, pan-seared, poached, or otherwise), toss the cooked chicken in the sauce. Serve with a side of broccoli or pasta. 
  • White pizza: Use the Alfredo sauce as white sauce for a personal pizza of your choosing. Use homemade or store bought dough and shape into a 10 or 12 inch circle or rectangle. Pour the sauce on, top with an extra melty cheese like mozzarella or fontina, and add any additional toppings you’d like. Bake according to the instructions, then top with some freshly cracked black pepper. 
  • Cheesy creamy crab dip: Preheat the oven to 375 degrees Fahrenheit. Mix the Alfredo sauce with a can of crab meat and a small jar of drained marinated artichoke hearts. Transfer to an oven-proof casserole dish and sprinkle with approximately 8 ounces of shredded mozzarella. Bake for 20 to 30 minutes, or until the top is golden brown. Serve with pita chips or crusty bread. 

Read more  Why didn't my cranberry sauce thicken?

Insider’s takeaway 

There’s no reason why a quick dinner using jarred Alfredo sauce needs to be boring. In the time it takes to boil your pasta, you can sautée some aromatics plus a veggie to add in, or you can simply drizzle some balsamic or infused oil over the plated pasta. Use your customized sauce for fettuccine Alfredo, a low-carb chicken dish, or a white pizza.

Christine Clark Freelance Reporter Christine Clark is a freelance writer who covers specialty food and beverage, especially cheese and wine. She has been in the food and beverage world for a little under a decade. Christine got her start in cheese at Murray’s Cheese in New York City, where she ran the education department, teaching and programming classes on cheese and cheesemaking (everything from wine to mezcal to chocolate to smoked fish was fair cheese-pairing game). Christine is a Certified Cheese Professional with the American Cheese Society and has taught cheese and pairing classes around the world. Some of her bylines can be found in VinePair, Wine Enthusiast, Epicurious, AllRecipes, The Spruce Eats, Food52, and more and she has been featured as a cheese expert in The New York Times, Bon Appetit, FirstWeFeast, and HuffPost. Learn more about how our team of experts tests and reviews products at Insider here.

Source: https://www.insider.com/guides/kitchen/how-to-make-jar-alfredo-sauce-better

Article post on: dinhthienbao.com

Recommended For You

About the Author: Thien Bao

Hello, my name is ThienBao. I am a freelance developer specializing in various types of code.