Does anyone have a good recipe for Alfredo sauce?!
Does anyone have a good recipe for Alfredo sauce?
I am tired of using the powder mix
Answers: 1/2 cup butter or margarine
2/3 cup heavy cream
1 1/4 cup grated Parmesan cheese
1/4 teaspoon salt
dash of pepper
noodles or fettuccine, cooked
Directions:
Cook noodles or fettuccine according to package directions. Heat butter and cream in saucepan until butter is melted. Remove from heat. Add 1 cup Parmesan cheese, salt and pepper; stir until sauce is blended and fairly smooth. Add to drained noodles and toss until they are well coated. Sprinkle with remaining cheese.
Variation: Add cooked shrimp, crab or mushrooms.
This recipe for Alfredo Sauce serves/makes 2 cups heres a basic alfredo sauce that you can mod any way you would like. start with a half stick of butter and heavy whipping cream. let butter melt and simmer. add flour to thickness desired. add grated parmesan, fresh ground black pepper, and italian seasoning. if it becomes too thick then add cream to desired. play around with seasonings for different flavors. if you would like a spicy cream sauce add a tsp of cayenne. for fish use some crushed red pepper but grind it down first to a fine powder. Alfredo Sauce
1/2 cup butter
8 ounces cream cheese
8 ounces half-and-half cream
1/4 cup parmesan cheese
1 teaspoon garlic powder
black pepper (to taste)
Melt butter in sauce pan.
Add cream cheese and whisk as you add half & half.
Whisk until smooth adding cheese, garlic powder and pepper.
Simmer until heated through.
Pour over any pasta you choose. This one is easy and delicious!
1 pound of fettucine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper
Cook fettucine according to package instructions...as that cooks...
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat.
Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute. Materials:
thick, wide pan
butter (3/4 of stick for 2 people)
cream (1 pint )
parmesan (a few ounces)
olive oil (2 tablespoons)
Steps:
1) Put pan on medium heat and melt butter.
2) Add twice as much cream as there is butter while stirring slowly and constantly.
3) The heat should be high enough to bubble the sauce just a little. cook it for a few minutes to reduce the cream.
4) Stir in parmesan cheese, melt it into the sauce. Add a little olive oil.
5) Keep stirring until your sauce thickens up. Serve whenever you think it's thick enough. INGREDIENTS
* 1/4 cup butter
* 1 cup heavy cream
* 1 clove garlic, crushed
* 1 1/2 cups freshly grated Parmesan cheese
* 1/4 cup chopped fresh parsley
DIRECTIONS
1. Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve. This is such a good recipe, and does taste like the sauce from Olive Garden. I added a bit of garlic puree like one of the commenters on the website suggest.
http://www.copykat.com/component/option,... well first you put some whole butter id say a stick of it will do maybe alittle less but you want it rich,in sauce pan, and let it start to melt slowly.add a quart of heavy cream to it and let it come to boil over med heat allowing it to reduce some, put some nutmeg in it and pepper,both to liking. When reduced down but not too much, you add parmesian cheese to it dont be greedy , but dont dominate it,nd to make it classic, you could take an egg yolk in a bowl and add some of the hot sauce into egg , after sauce is off the heat then wisk it back into the sauce, but doint boil it do it at then end taste if needs any salt, and enjoy, ps not called for but i do like just a pinch of garlic in mine would be put in at beginning of cooking Ragu alfredo sauce in a jar with lots of parmesan cheese...a no fail nethod.