ALFREDO SAUCE Easy Make Ahead Recipe

This post contains affiliate links, which means I make a small commission at no extra cost to you. Affiliate links help me continue to put out fresh and free content for you to enjoy. Thanks for the support! Nothing in this post was gifted nor sponsored by any brand or agency.

The most perfectly delicious, velvety cream sauce that is easy to make, but more importantly, it is THE best alfredo sauce that you can make ahead of time, and be able to rewarm and serve without it separating.

This was a huge hit at my son's wedding. The bride and groom asked for a pasta bar to feed 130 people. So, of course I needed to be able to make enough Alfredo ahead of time to store for a couple days, AND be able to have the recipe stand up to rewarming without separating.

The secret is in both the roux, and the temperature when blending in the parmesan.

The only difference between the standard serving amount and a mega large, "feed a crowd" size amount, is the size of whisk you'll need. You will need to be able to stir and touch the bottom of whatever size pot you are using.

For the wedding, I had to buy an 18" commercial size whisk. I also increased this recipe six fold, so there was a lot to stir!

I have the recipe card below, but just note, you can multiply this for how many you will need to feed, and the results are the same.