Alfredo Sauce - Tilted Forum Project Discussion Community

rlbond86 · 07-05-2007, 07:50 AM

Ok guys, I was hoping for some Alfredo sauce recipes. I have no idea how to make this stuff and I thought someone would have a great recipe!

Dilbert1234567 · 07-05-2007, 08:22 AM

the simple one i cna do off the top of my head:

bit of butter and some diced garlic in a pan, saute the garlic until it's tender, then add a cup or 2 of cream and some white pepper (or black if you dont mind the specks). reduce the heat but let it boil. as it boils, cut the heat and pour over your hot noodles, stir in about half as much parmesan cheese, gently stir until it melts into the cream. put a bit of parsely on it and your good, nutmeg too is wonderful.

vanblah · 07-05-2007, 08:33 AM

Grate a wedge of Romano (I am a firm believer in grating it rather than buying pre-grated; there's a huge difference in taste I've found). The grated cheese should be powdery. You can use as much or as little as you like. The more you use the thicker the sauce will be. Too much though and it'll be gritty.

Sautée a small amount of garlic and/or onion in a little butter. I remove the bits of garlic and onion after sautéeing ... but you don't have to.

Bring two cups of cream to just under a boil in the same pot as the garlic butter. Slowly add the grated romano. Be careful not to scorch the cream; keep it moving and keep it on medium-low heat. Don't let it come to a full boil -- remove it from the heat if you have to. Let the cheese melt.

You can add pepper if you want ... you probably won't need any salt. Some people add paprika; but I'm allergic to it.

It's hard to screw up Alfredo.

Dilbert1234567 · 07-05-2007, 09:19 AM

romano is yummy too, or both!

also, if you get it to hot, the sauce will break. Vanblah is dead on, grate it yourself, the pre-grated has a powder on it so it doesn't clump in the bag.

maleficent · 07-05-2007, 01:53 PM

Quote:

Originally Posted by vanblah

.

Bring two cups of cream to just under a boil in the same pot as the garlic butter. Slowly add the grated romano. Be careful not to scorch the cream; keep it moving and keep it on medium-low heat. Don't let it come to a full boil -- remove it from the heat if you have to. Let the cheese melt.

you can improvise a double boiler by putting a bowl over a pot of simmering water - that way there's no danger of scorching...

Dilbert1234567 · 07-05-2007, 03:25 PM

Quote:

Originally Posted by maleficent

you can improvise a double boiler by putting a bowl over a pot of simmering water - that way there's no danger of scorching...

cool!

snowy · 07-05-2007, 05:13 PM

Alfredo is one of those things I just kind of eyeball...like when I make white sauce. Once you have the method down, you'll be good to go, and be able to adjust everything to how you want it to taste.

FallenAvatar · 07-06-2007, 10:57 PM

Heavy Whipping cream
Butter
Nuttmeg
Parm Cheese.

Done.

07-05-2007, 07:50 AM	#1 (permalink)
rlbond86 Insane	Alfredo Sauce Ok guys, I was hoping for some Alfredo sauce recipes. I have no idea how to make this stuff and I thought someone would have a great recipe!

07-05-2007, 08:22 AM	#2 (permalink)
Dilbert1234567 Devils Cabana Boy Location: Central Coast CA	the simple one i cna do off the top of my head: bit of butter and some diced garlic in a pan, saute the garlic until it's tender, then add a cup or 2 of cream and some white pepper (or black if you dont mind the specks). reduce the heat but let it boil. as it boils, cut the heat and pour over your hot noodles, stir in about half as much parmesan cheese, gently stir until it melts into the cream. put a bit of parsely on it and your good, nutmeg too is wonderful. __________________ Donate Blood! "Love is not finding the perfect person, but learning to see an imperfect person perfectly." -Sam Keen

07-05-2007, 08:33 AM	#3 (permalink)
vanblah Junkie	Grate a wedge of Romano (I am a firm believer in grating it rather than buying pre-grated; there's a huge difference in taste I've found). The grated cheese should be powdery. You can use as much or as little as you like. The more you use the thicker the sauce will be. Too much though and it'll be gritty. Sautée a small amount of garlic and/or onion in a little butter. I remove the bits of garlic and onion after sautéeing ... but you don't have to. Bring two cups of cream to just under a boil in the same pot as the garlic butter. Slowly add the grated romano. Be careful not to scorch the cream; keep it moving and keep it on medium-low heat. Don't let it come to a full boil -- remove it from the heat if you have to. Let the cheese melt. You can add pepper if you want ... you probably won't need any salt. Some people add paprika; but I'm allergic to it. It's hard to screw up Alfredo. Last edited by vanblah; 07-05-2007 at 08:38 AM..

07-05-2007, 09:19 AM	#4 (permalink)
Dilbert1234567 Devils Cabana Boy Location: Central Coast CA	romano is yummy too, or both! also, if you get it to hot, the sauce will break. Vanblah is dead on, grate it yourself, the pre-grated has a powder on it so it doesn't clump in the bag. __________________ Donate Blood! "Love is not finding the perfect person, but learning to see an imperfect person perfectly." -Sam Keen

07-05-2007, 05:13 PM	#7 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	Alfredo is one of those things I just kind of eyeball...like when I make white sauce. Once you have the method down, you'll be good to go, and be able to adjust everything to how you want it to taste. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

07-06-2007, 10:57 PM	#8 (permalink)
FallenAvatar Psycho	Heavy Whipping cream Butter Nuttmeg Parm Cheese. Done. __________________ Fetch me the spirit, the son and the father, Tell them their pillar of faith has ascended.