Thread: Alfredo Sauce

I know i saw a recipe for alfredo sauce that sounded delicious somewhere, either here or in the recipes, but I can't find it now. If someone knows where it is, can you please post the link?

Thanks!

I don't know about their sauce but you could try this...

2 cloves garlic, minced
1 cup heavy cream
2 tablespoons cold butter
1/4 cup grated parmesan
salt and pepper

Saute the garlic in a little olive oil (about 2 teaspoons) for about 1-2 minutes on medium heat. It should get a little softer but not brown. Add the cream and let simmer and reduce while stirring frequently (if not constantly) You don't want the cream to scorch or separate so make sure you stir it enough and don't let it bubble too hot.

The time this takes varies by how much moisture is in the cream you are using but figure 5-10 minutes. You'll see it start to bubble thickly, more like a syrup than cream.

As soon as it's thickened, turn off the heat and whisk in the butter. Next add the parmesan and a few pinches of salt and pepper. Whisk together and taste. Add a little more salt and pepper if you like.

If you think it reduced too much and is too thick, simply add a few drizzles of cream to thin it out.

If it doesn't seem thick enough, turn the heat back on and let it reduce a little more while stirring.

This is a great basic sauce to use with other flavorings.

Bacon cream sauce...

Use 1/2 small, chopped shallot instead of garlic and saute in bacon fat instead of olive oil. Add chopped bacon with the salt and pepper.

Artichoke heart cream sauce...

Same recipe as original but add 1/4 cup chopped, marinated artichoke hearts and half small chopped shallot with the garlic and saute...then proceed as above. You can even add a little of their juice/oil if you like.

Green chile cream sauce...

Same recipe as original but add 1/4 cup chopped, canned green chiles to garlic and saute...then proceed as above.

You get the idea. You can add about a 1/4 cup of chopped anything while sauteing the garlic and change the flavor of the sauce.

Good luck!

Dan, you're so right!

I forget to do that half the time but it does wonders. Anything creamy goes great with nutmeg.

Oh MarcieLynn, those sound so good! I'm printing them out pronto. One of my favorite things to do with Alfredo sauce is to pour it over steamed cauliflower pieces and toss. I'm going to try it with the bacon variation.

Depending what you are useing the sauce on sometimes it thickens up once placed on item... like in resturants how it seems like its not SMOTHERD in sauce... once you let it sit how any cheese acts when melted and cooled it thickents and becomes harder.. alfredo sauce thickens once it is removed from heat... if im useing it on a LC pasta i will cook my pasta to super aldente... (wich means not yet done or what ever you want to call it still chewy..) i then add the pasta to the sauce and let some of the sauce absorb in to the pasta... ( i tried this w/ spag squash and gota a watery effect due to it breaking the squash down even more..)

then i plate it and place more sauce on top right befor actualy putting the plates on table i toss the pasta around on the pate and top w/ a sprig of parcley or what ever if you even want to garnish it..

just rember when thickening the sauce it will thicken slightly more once taken off the heat... what you might think is too thin could actualy be perfict... and could coat what your after to perfection.. (takes trail and error...)

Marcie!
Thanks so much...I think it might have been your recipe I saw!

Going to try my own idea: Zuchinni Alfredo Bake...I'll let you all know how it turns out!

Renee, I'm not so industrious, so I keep a jar of Carb Options Alfredo around for some quick meals. The regular Ragu Alfredo is only 1 carb higher per serving. I also keep a jar of the Carb Options Double Cheese sauce in the pantry, too.

I can have a healthy, lowcarb dinner ready in 20 minutes if I need to: I just cube up some chicken breast (you could use ham) and brown it in olive oil with onion. While that's cooking, I heat some broccoli from the freezer (in the microwave). When the chicken's done, drain and add a small can of mushrooms and the broccoli. Then top with either Alfredo or Double Cheese sauce. Add a side salad and you're set.

When I have the time, I love to make it with all fresh ingredients. But, most of the time I'm in a rush, so I do it the short way! We usually have enough left over for my lunch the next day. If you try it, let me know what you think!

The carb options alfredo sauce is good in a pinch with extra parmesan added. But I've bought two jars of it so far and had to throw half a jar away each time. It keeps a while, I just don;t use it often.

a little hint.. if you find your alfredo sauce isnt thickening... sometimes i will soften some cream cheese and mix it in realy well.. gives it a creamier texture.. DH freaks if he knows i did it but as long as i only use a little he never knows its in there.. (dh hates cream cheese)

OK, my creation turned out pretty good. Here's what I did:

Make a double batch of the above referenced Alfredo Sauce
Slice 1 huge zuchnni into 1/3" slices (approx 5 cups) I removed the larger seeds
Mix some grated parmesan ( the really fine kind in the can not the fresh) with a little Italian seasoning, salt and pepper in a bowl
Dip the slices into a mixture of egg and cream
Dip into the parmesean cheese mixture
Fry slices in Olive oil until brown on both sides

Place one layer of slices in the bottom of a 9X13 baking dish. Spoon Alfredo Sauce over squash, then some grated mozerella and fresh parmesan. (I dont really use measurements when I cook, but I'd guess there is a total of 8 oz mozerella and 4 oz of fresh parmesean in this dish.)

Place a second layer of squash on top of this and layer as before, Place in oven til hot and cheese bubbles.

I figured 33 grams for the whole recipe--ballpark.

It was delicious but I forgot that when you heat up anything that has leftover alfredo sauce, the butter sepeartes out of it...still tastes good but looks awful. Does anyone know how to prevent this? Does it only happen in the mocrowave?

Because of this, I might make a very small batch next time to be eaten all at one sitting.

Just another way to use up the surplus of squash everyone seems to get this time of year!

Sounds great!

As for the separation, you can whisk it back together with a little added cream but, if it's poured all over your veggies, you probably can't do that!

Next time you might try layering the casserole without the alfredo and just pour a little over the top after the last layer. Reserve the rest of the sauce to pour over each individual serving. And if you have leftover sauce, you should be able to nuke it slightly warm and then whisk in a little cream to rebind.

Great idea Marcie Lynn--i think the "plate presentation" would be a bit prettier that way as well. This kind of looked like "lumps o' White stuff" casserole. Good tho!

Thanks everybody!