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Alfredo Sauce

Preparation time: 

Creamy, cheesy, silky sauce that will fill the bechamel hole in your life!


1 serving

A note on cooking
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.

Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.

Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!




    1. In a saucepan, over a medium heat, melt and whisk together the butter and cream cheese until fully combined and emulsified.
    2. Continue to whisk, add the cream and bring to a gentle boil. Allow to gently blip, reduce and thicken until it coats the back of a spoon.
    3. Add the egg yolk, continue to whisk and cook for 1–2 minutes.
    4. Take off the heat, add the cheese and stir till fully melted and incorporated.
    5. Season with salt and pepper and use as you would a béchamel, for carbonara, cauliflower cheese and lasagna.

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