How do I make jar alfredo sauce thicker?

Question

Everytime I buy a jar of alfredo sauce, it always seems too runny. I like a good thick sauce. Any ideas as to how to make it just a bit thicker?

Answer 1

You can put it in a sauce pan and reduce some of the liquid out of it! It is so easy to make though, and way better fresh...

Alfredo Sauce:
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish

To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. Take the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

Answer 2

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RE:
How do I make jar alfredo sauce thicker?
Everytime I buy a jar of alfredo sauce, it always seems too runny. I like a good thick sauce. Any ideas as to how to make it just a bit thicker?

Answer 3

add a bechemel sauce, or a bit more parmesan cheese.

Bechamel Sauce

5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

*you can add parmesan cheese to the bechemel to make it thicker and cheesier.

Answer 4

You can add flour, cheese or heavy cream. If you want to make it from scratch there are some recipes here: http://www.myalfredosauce.com/homemade-alfredo-sauce.php

Answer 5

Add cornstarch, or flour, or reduce by simmering, or add more Parmesan cheese.

Personally I would reduce it in a saute pan. It will intensify the flavor too!

Yum! Yum!

Answer 6

make a roux with a combo of parm cheese and flour with milk...a little melted butter...when you warm up the sauce, add this to it...to have it "appear" thicker, you can add some peas and/or bacon to jazz it up a bit...

Answer 7

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try adding a little powdered mash potato into the sauce, this will thicken the sauce and it taste delicious

Answer 8

Let it simmer in a non stick pan until it's your desired consistency, remember though it will intensify the flavor.

Answer 9

you could add flour and cook but i would try adding more parmesan for a better flavor

Answer 10

i always use the ragu jared alfreado sauce and i just add some garlic and its never runny!