In a pickle--about alfredo sauce!

[The Mystery Machine]

Google it. I found a recipe better than Olive Garden's, and it's not $25 to make. It's pretty simple. Cream, butter, garlic, parmesan cheese and some mozerella. Buy the store package of parm cheese, it's pretty cheap too.

Beth

Here is the thing. If you never have made it and you are short on time, it is going to be gritty. It needs time to simmer. Even then I can never get it right. It ticks me off.

And reg. parm is too salty for my tastes. I need to find the ultimate cheese to put in alfredo sauce.

So who here makes a sauce with just heavy cream, butter, garlic and good cheese and does not have ANY gritty consistency? I have used the cream cheese trick before but it is just too sour in the sauce for me.

I know that simmering is the key and probably the right temp to melt the cheese. So far have not figured it out.

 

[LuvOrlando]

I like the Taste of Home Tortellini Alfredo recipe, but I am sure the sauce is equally good with Fettuccine. Personally, I love the little bits of veggies and ham in mine, but that's just me... you could easily leave that stuff out. I would never eat the jarred stuff or even buy it pre-made. Real Alfredo sauce will separate as it sits & cools so if it doesn't separate, it's just not right IMO. I don't know what they put in the jarred version but it can't be real cream, cheese and butter. For Communion celebration I would go with the good stuff and mix it moments before serving.

 

[DisMN]

Here is the thing. If you never have made it and you are short on time, it is going to be gritty. It needs time to simmer. Even then I can never get it right. It ticks me off.

And reg. parm is too salty for my tastes. I need to find the ultimate cheese to put in alfredo sauce.

So who here makes a sauce with just heavy cream, butter, garlic and good cheese and does not have ANY gritty consistency? I have used the cream cheese trick before but it is just too sour in the sauce for me.

I know that simmering is the key and probably the right temp to melt the cheese. So far have not figured it out.

This is the version that I've been making for over 30 years. This was posted in the Mps Star Tribune in 1974 and I've made it for regular dinners as well as celebrations with over 30 guests. ALL have loved it!

The trick is that the parmesan isn't cooked in the sauce....and the people who live in my area don't use the cheese as the main ingredient either. The cheese is always just sprinkled lightly on top of the cooked noodles.

The recipe is really really bad for you but is really really yummy. LOL

You can go way up or down with ANY of these ingredients as well....all you are really looking for is to make sure the noodles get *wet* and that there is extra sauce in the bottom of the pan for those who want their noodles wetter.

The following would serve 4-8 people depending on whether you were using it as a side dish or the main course.
Melt 2 tbsp butter and saute 2-3 crushed garlic cloves.
After garlic is cooked add 1-2 sticks of butter. Melt them and add a palm full (or two) of dried basil and 1 tsp of salt.
Slowly add 1 or 2 cartons of heavy whipping cream and stir gently until butter and cream blends nicely.
Pour sauce over cooked noodles and sprinkle a hand full of parmesan cheese over the top.
This is a biggie....do NOT use pre shredded parmesan. Buy a chunk and shred it yourself using the fine edge of a grater. And remember for this recipe the cheese is just for the top. The cream/butter sauce is cheeseless.




.

 

[muffyn]

Here is the thing. If you never have made it and you are short on time, it is going to be gritty. It needs time to simmer. Even then I can never get it right. It ticks me off.

And reg. parm is too salty for my tastes. I need to find the ultimate cheese to put in alfredo sauce.

So who here makes a sauce with just heavy cream, butter, garlic and good cheese and does not have ANY gritty consistency? I have used the cream cheese trick before but it is just too sour in the sauce for me.

I know that simmering is the key and probably the right temp to melt the cheese. So far have not figured it out.

I have bought block parm cheese & grated it on the biggest side of the grater (so its in thin strips). then melt this in the butter before adding the cream. (which works better if cream is warm).


2c. cream
1/2c. butter
1 c. parmesean
pepper

(this recipe says to heat cream/add butter/ then add cheese to melt)

 

[DisneyWhirled]

OMG!! Thank you everyone for your wonderful responses!! All the recipes sound yummy, and I will definitely have to try them!!

This morning, after my little panic last night, I got to thinking....the lady at OG says that the pint will serve 3-4, that is probably for a meal of just fettucini alfredo, but I am going to have many other dishes, and, pasta is pretty heavy, so a pint will probably go further, since most won't be eating just that (I'm thinking that I will get 4-5 pints). Further, as many of you stated, I cannot try a new recipe when I am hosting a party, if it went wrong, I would FREAK!!!!

So, OG alfredo is back on the menu. It still works out less than if I had catered a pan of alfredo from them to serve everyone.

It won't be a lo-cal Communion meal, but it will be good!!!

Thank you again!!! I really appreciate it!!

 

[luvindisneyworld]

I would definetely do what you just said and get it from OG. I make an Awesome alfredo sauce but it can be very expensive to make it. The cheese is very expensive if you get the good stuff, and thats what it takes to make it really taste right. But I really dont measure out anything i know i use 2 pints of cream and a stick of butter but the parmesan and garlic, I just grate it and keep adding it until it tastes the way I want it to, I also added mushrooms and onions to mine, I also do add a little bit of cream cheese but it is a tiny amount.

 

[Anne34]

Here is the thing. If you never have made it and you are short on time, it is going to be gritty. It needs time to simmer. Even then I can never get it right. It ticks me off.

And reg. parm is too salty for my tastes. I need to find the ultimate cheese to put in alfredo sauce.

So who here makes a sauce with just heavy cream, butter, garlic and good cheese and does not have ANY gritty consistency? I have used the cream cheese trick before but it is just too sour in the sauce for me.

I know that simmering is the key and probably the right temp to melt the cheese. So far have not figured it out.

I make it with heavy cream, butter, garlic and grated parmesan cheese from the deli area. It does not have a gritty consistency since I let it cook a bit until they all mix together. Love it and so do the kids, but definitely not diet friendly!!

 

[Handbag Lady]

Don't add pickles to your Alfredo sauce.

 

[Sparx]

Don't add pickles to your Alfredo sauce.

I keep reading the title as "Is there a pickle in alfredo sauce!" haha

 

[muffyn]

I make it with heavy cream, butter, garlic and grated parmesan cheese from the deli area. It does not have a gritty consistency since I let it cook a bit until they all mix together. Love it and so do the kids, but definitely not diet friendly!!

ahhh
but it IS low carb friendly & also Diabetic *ok*.
even serving this on chicken & fried noodles (boiled & fried) my blood sugar only rises about 20 points.
great stuff!

 

[DisneyWhirled]

Don't add pickles to your Alfredo sauce.

I keep reading the title as "Is there a pickle in alfredo sauce!" haha

You guys are too funny! I figured that I needed a catchy title to get some responses. I seem to kill threads!

Thanks for the laugh!