Alfredo Sauce from the Olive Garden?!
Alfredo Sauce from the Olive Garden?
Below is the recipe I used, and it tastes exactly alike, except for one thing, the thickness. It's very watery, what can I do to make it thicker. Maybe there is a flaw in the recipe and add to much of one thing, help!
Recipe:
1 Tblsp-Garlic Puree which you brown first.
1 lb butter until melted.
1 quarts heavy whipping cream
4 oz milk.
1 lb Parm. cheese
4 oz fontina cheese
1 teasp. salt
2 teasp. black pepper.
Stir on med-high until thickens.
Turn off heat and continue to stir.
I tried adding 1/2 cup of cream cheese to make it thicker and it didn't work.
4 weeks ago
I also simmered the whole thing for about 20 mins, stirred constantly and than heated it 5 more minutes at med-high to see if it would get thicker.
4 weeks ago
I used whole milk, and well we are a family our four but my kids are two young to even try this awesome sauce. But I would figure it's about 1/2 a gallon. It filled up a medium size pot. How much time should I leave it? I thought was 25 minutes was alot.
Answers:
4 weeks ago
I also simmered the whole thing for about 20 mins, stirred constantly and than heated it 5 more minutes at med-high to see if it would get thicker.
4 weeks ago
I used whole milk, and well we are a family our four but my kids are two young to even try this awesome sauce. But I would figure it's about 1/2 a gallon. It filled up a medium size pot. How much time should I leave it? I thought was 25 minutes was alot.
anytime we make gravys or sauces ....we add cornstarch to thicken...it wont change taste....try adding a little at a time.....to get the right consistency....
Source(s):
im italian
Recipe:
1 Tblsp-Garlic Puree which you brown first.
11/2 lb butter until melted.
1 quarts heavy whipping cream
3 oz milk.
1 lb Parm. cheese
41/2 oz fontina cheese
1 teasp. salt
2 teasp. black pepper.
keep stiring on med-high until thickens.
Turn off heat and continue to stir.
Either cook it a bit more while stiring constantly, or next time use less of the heavy cream. 1 quart heavy cream compared to 4 oz milk seems a bit much.
HOLY SMOKE!!!!!! I Just came up with a round-about figure for how many calories are in this dish. After looking into just the amounts of the butter, cream and parmesan; I already have a total of almost 8000 calories. (I didn't have any fontina to look at the lable and didn't know if you used whole milk or skim in this recipe. Garlic has almost nothing compared to these other ingredients.)
Can I ask how many people this serves?
Add a 'lil bit of cornstarch or flour. That usually works.