What`s the seacret to excellent alfredo sauce?!
Creamy Alfredo Sauce
1/4 pound (1 stick) butter or margarine
2-3 cloves of crushed garlic
1/2 to 3/4 pint cream or half-and-half
1 to 1 1/2 c grated Parmesan cheese
1/4 tsp. ground mustard
Salt
Pepper
Over low heat, gently saute garlic in the butter until translucent. Add the cream, dry mustard, and Parmesan cheese, stirring gently. Continue stirring until cheese is completely melted and sauce reaches desired thickness. Add any pre-cooked bite-sized "extras" you desire, such as cooked vegetables, chicken, or seafood.
Add salt and pepper according to taste. Remove from heat and serve over hot fettucine noodles or any available pasta.
This sauce is especially delicious tossed with al dente spinach fettucine or bow-tie noodles garnished with parsley!
VARIATIONS
Pasta Primavera Alfredo: Fold in 2 cups steamed bite-size vegetables just before serving.
Cheesy Potato Chowder: After sauce thickens, add 2 cups cubed, cooked potatoes, 1-2 cups milk, and a handful of finely snipped chives for a delicious and hearty cold-weather soup. Heat to simmering and serve with a garnish of herbs and yogurt.
Reduced Cholesterol: Substitute olive-oil-based margarine (without trans fats) for the butter. Substitute fat-reduced Parmesan cheese for the regular Parmesan, or use a soy-based low-fat cheese substitute. Substitute evaporated milk (skim or regular style) or plain non-fat yogurt for the cream or half-and-half.
Answers: Whisk well for good consistency. Try this recipe with variations:
Creamy Alfredo Sauce
1/4 pound (1 stick) butter or margarine
2-3 cloves of crushed garlic
1/2 to 3/4 pint cream or half-and-half
1 to 1 1/2 c grated Parmesan cheese
1/4 tsp. ground mustard
Salt
Pepper
Over low heat, gently saute garlic in the butter until translucent. Add the cream, dry mustard, and Parmesan cheese, stirring gently. Continue stirring until cheese is completely melted and sauce reaches desired thickness. Add any pre-cooked bite-sized "extras" you desire, such as cooked vegetables, chicken, or seafood.
Add salt and pepper according to taste. Remove from heat and serve over hot fettucine noodles or any available pasta.
This sauce is especially delicious tossed with al dente spinach fettucine or bow-tie noodles garnished with parsley!
VARIATIONS
Pasta Primavera Alfredo: Fold in 2 cups steamed bite-size vegetables just before serving.
Cheesy Potato Chowder: After sauce thickens, add 2 cups cubed, cooked potatoes, 1-2 cups milk, and a handful of finely snipped chives for a delicious and hearty cold-weather soup. Heat to simmering and serve with a garnish of herbs and yogurt.
Reduced Cholesterol: Substitute olive-oil-based margarine (without trans fats) for the butter. Substitute fat-reduced Parmesan cheese for the regular Parmesan, or use a soy-based low-fat cheese substitute. Substitute evaporated milk (skim or regular style) or plain non-fat yogurt for the cream or half-and-half.
nutmeg
Make it from scratch.
Go2 Boston Pizza!
If you mean secret...find a Spanish cook named Alfredo.
slow cooking and try not to boil over...cheese quality is also VERY important. I like mine a touch peppery btw.
the secret is a secret
Whisk together a half pint of half and half and two egg yolks, heat it VERY slowly, stirring CONSTANTLY, scraping the bottom, then when it gets hot add half a cup of parmesan cheese. Let it get bubbly, and throw in some finely diced sun dried tomatoes and garlic (completely optional). YUM!
REAL INGREDIENT.....real cream,real cheeses,real garlic.....real real real food. that's all my dear. you can figure out the rest by what you like.
Real and excellent cream, a little nutmeg, a little pasta water, and of course Parmigiano Reggiano.
There are several jars of Alfredo sauces that can be bought at the supermarket. Give them a try, I think you will be very surprised.
Go to this link for a good sauce if you wish to make it:
http://www.recipezaar.com/141983