A well made Alfredo sauce elevates everything it touches. We taste tested 13 brands, from Rao’s to Trader Joe’s, and found the very best ones — and some very terrible ones.
When it comes to jarred Alfredo sauce, there are two camps: Those who do, and those who don’t. And to be clear, those who don’t, really, truly don’t. Ever. They don’t buy it because they either prefer to make it from scratch, or they have no idea why they might want a jar or two in their pantry, especially if they are not fans of fettucine Alfredo.
Alfredo can be slathered on pasta, chicken or fish or drizzled on cauliflower or roasted vegetables. It can be stirred into marinara, used as a base for soup or a creamy casserole or poured into a fondue pot for an instant hot dip.
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