🧄 Garlic Alfredo Sauce
The Ultimate "Slut Sauce" for Canning!
📌 In This Article
🧄 The Slut Sauce Story
"Y’all call the caramel “slut sauce”. Well let me tell you that this garlic Alfredo sauce is definitely Slut Sauce. 😱 It’s so rich and creamy and the taste is amazing!!! There’s 28 cups in this pot and I’m hoping to get 14 pints from it. So damn yummy!! Oh yeah. That’s real butter, real cream cheese in really nice heavy cream!❤️"
If you've been around the canning community, you know about "Slut Sauce" (that incredibly addictive caramel sauce). Well, move over caramel, because this Garlic Alfredo Sauce is giving it a run for its money.
It is insanely rich, creamy, and packed with garlic and Parmesan flavor. I made a massive quadruple batch—28 cups in the pot!—hoping to get 14 pints out of it.
The secret? Real butter, real cream cheese, and really nice heavy cream. No skimping here! And because we're pressure canning it, you can have this "slut sauce" ready on your shelf whenever the craving hits.
💬 The verdict: "Definitely Slut Sauce. 😱" — You'll want to put it on everything.
💪 Why Can Alfredo Sauce?
Rich, Creamy Perfection!
🍝"So damn yummy!!"
Real Ingredients
Butter, cream, cheese
Fast Dinner
Just open and heat
Shelf Stable
Ready when you are
A jar of pure comfort on your pantry shelf.
📦 Ingredients
This is the SINGLE batch recipe. The author quadrupled this to make 14 pints.
🧄 For the Alfredo Sauce
- 🧈 1 stick of butter (unsalted)
- 🧀 8 ounces cream cheese
- 🥛 1 quart heavy whipping cream
- 🧀 4 or 5 cups (or more) of grated real Parmesan cheese
- 🧂 Salt and Pepper (to taste)
- 🌿 Italian spices (to taste)
- 🧄 Garlic powder (to taste)
🫙 For the Jars
- 🫙 Pint jars
- 🧴 New lids and rings
💡 Pro tip: "I use real unsalted butter and put it in the sauce pan on medium-low heat then add a quart of heavy cream and the cream cheese."
📝 Step-by-Step Instructions
Step 1 – Melt the Base
- Put the unsalted butter in a large saucepan on medium-low heat.
- Add the quart of heavy cream and the cream cheese.
- Stir slowly until it comes to a gentle boil and thickens slightly.
💡 Pro tip: "Keep the heat on medium-low so the dairy doesn't scorch. Stir slowly and constantly."
Step 2 – Add the Cheese and Spices
- Add the grated Parmesan cheese (4 or 5 cups at least, if not more).
- Stir it in until it's all combined and melted.
- Add Italian seasoning, basil, garlic powder, and salt and pepper to taste.
Step 3 – Fill the Jars
- Ladle the hot sauce into clean pint jars, leaving 1 inch headspace.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
Step 4 – Pressure Can
- Place jars in your pressure canner.
- Vent the pressure canner for 10 minutes.
- Put on the weight.
- Process for 10 minutes at your elevation's appropriate pressure.
⚠️ Important Safety Warning
This is a rebel canning recipe. The USDA does not currently have tested guidelines for canning dairy-based sauces like Alfredo. Many home canners use this method successfully, but you must use your own best judgment and follow strict safe canning practices (like ensuring proper venting and pressure).
🍽️ How to Use Your Canned Alfredo
- 🍝 Pasta: Toss with fettuccine or your favorite noodles
- 🍗 Chicken: Pour over grilled or baked chicken breast
- 🥦 Veggies: Mix with steamed broccoli or spinach
- 🍕 Pizza: Use as a white pizza sauce
- 🥖 Dip: Warm up and serve with breadsticks for dipping
💡 Pro tip: "When you open a jar, heat it slowly and stir well. You may need to add a splash of milk or cream to thin it out to your desired consistency."
❓ Frequently Asked Questions
❓ Is it safe to can dairy?
Canning dairy is considered "rebel canning" and isn't officially endorsed by the USDA. However, many home canners have successfully canned Alfredo sauce using the pressure canning method provided. Always use your best judgment.
❓ Why did my sauce separate?
Dairy sauces can sometimes separate during the canning process. When you reheat it, just whisk it vigorously. It will usually come back together.
❓ Can I add fresh garlic instead of powder?
Fresh garlic can change the acidity levels and is not recommended for canned goods unless following a tested recipe. Stick to garlic powder for safety.
❓ How long does it last?
It should be shelf-stable for up to a year. Once opened, store in the refrigerator and use within a week.
❓ What elevation pressure should I use?
Follow standard pressure canning guidelines for your altitude (usually 10 lbs for 0-1000 ft, 15 lbs for 1000-2000 ft, etc.).
📄 Printable Recipe Card
╔═══════════════════════════════════════════════════════════════════════╗
║ GARLIC ALFREDO SAUCE (SLUT SAUCE) ║
║ Rich, Creamy, and Ready to Can! ║
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YIELD: 1 batch (approx. 3-4 pints) | TIME: ~30 mins | PROCESS: 10 mins
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INGREDIENTS
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- 1 stick of butter (unsalted)
- 8 ounces cream cheese
- 1 quart heavy whipping cream
- 4 or 5 cups (or more) of grated real Parmesan cheese
- Salt and Pepper (to taste)
- Italian spices (to taste)
- Garlic powder (to taste)
*Note: Author quadrupled this recipe to make 14 pints.
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INSTRUCTIONS
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1. Put unsalted butter in a sauce pan on medium-low heat.
Add a quart of heavy cream and the cream cheese.
2. Stir slowly until it comes to a gentle boil and
thickens slightly.
3. Add shaved Parmesan cheese (4-5 cups at least) and
stir until combined.
4. Add Italian seasoning, basil, garlic powder and
salt and pepper to taste.
5. Ladle into clean pint jars. Wipe rims. Add lids
and rings.
6. Vent PC 10 minutes. Put on weight.
PC 10 minutes at your # for elevation.
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"Definitely Slut Sauce." 🧄🍝
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© CanningRebels — Garlic Alfredo Sauce
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