I have tried in the past to make my own alfredo sauce, just because the 4 dollars a jar seems outragious to me and I would rather save and do it myself. Each time I dared myself to try again it was either, too runny or clumpy or too thick, so it took a lot to muster up the will power to do this again knowing full well it could end in utter failure. But this is how we learn in the kitchen, we try and try again until we find our recipes. Ingredients: 1/2 cup butter 1 (8 ounce) package cream…