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Answers: I have 2 recipes for the "do it yourself" alfredo sauce.
One is touted to be the "copycat" of Olive Garden's f.a. dish. (found via internet Yahoo search). The sauce is made with a simple cream cheese/butter/parmesan cheese/milk.....

The other is allrecipes.com, which has over 200+ reviews for this one recipe, and has ingredients such as butter, garlic, italian seasoning, onion, flour, salt, white pepper, milk, half & half, parm. cheese, colby-montery jack cheese & sour cream.

Are any of you avid alfredo sauce makers, and what's the better recipe?
Thanks.

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I'd say the Olive Garden recipe would be better to at least make a start with. I've never heard of Alfredo being made with anything like Colby-Monterey. Seems like it would lend a not so traditional taste.

Alfredo should be creamy with a parmesan cheese taste to it. You can always add the other stuff like garlic and italian seasoning or whatever, but that might overpower the taste. Start simple, then mix in a little at a time and test it before you actually make a dish out of it.

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If you like cheese than try the one with the cheese. otherwise the Ollive Garden one sounds more traditional.

Another recipe site to try is www.recipezaar.com. it's free and recipes are rated. You might find something that ssuits your own personal tastes evene better.

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Here's my recipe...its just yummy.

3 c cream
2 c parm cheese (get the good stuff and grate it yourself for the best flavor)
2 Tbs lemon juice
1 tsp lemon zest
pinch nutmeg
salt and pepper (u can use white pepper to make it prettier)

Bring cream to a bare simmer in a large pan....and then add the lemon juice. The cream will thicken in about 3 minutes. Take off the heat and add cheese and stir till it's melted...THEN, add zest, nutmeg and salt and pepper to taste.

Toss with hot pasta...you can let it sit for a minute to thicken even further before you serve.
What is so great about this recipe is that it's authentic...unlike Olive Garden...and it tastes WAY better...you can add roasted garlic or sundried tomatoes for a twist if you are feeling sassy...hope you like it. It is my hubbie's fave.

Take care!

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when cooking classic sauces, such as alfredo, always go with the simplest. use the best ingredients, and you are guaranteed to get the best tasting sauce. the best alfredo:

sweat shallots and garlic in extra virgin olive oil, until translucent
deglaze with good white wine, chard or sauv. blanc
add fresh thyme, bay and peppercorns in a sachet, and let wine reduce
add top of the line heavy cream (organic is nice) and let reduce until it coats the back of a spoon, about 1/3 - 1/2
add finely grated parmesano-reggiano (there is no substitute for the real thing!) and stir in on very low heat.
check seasonings
add several pats of cold butter and stir in until completely melted
mmmmmmmm....

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I took two recipes off the internet one being the copycat and one just your run of the mill alfred sauce and improvised. We always make shrimp alfredo so I sautee the shrimp in butter and garlic then drain the juices into a sauce pan and add a little container of heavy cream, then the cream cheese, a little more butter and some parmesan. The garlic gives it a little zing and the butter from the shrimp really gives it a good flavor. Im not real sure on the measurements I just mix stuff until it tastes good!

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