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Old 08-13-2009, 12:09 PM
 
2,190 posts, read 6,924,655 times
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Inspired by the Olive Garden's recipe. I did extensive taste testing on trying to make the best Alfredo recipe. I was using expensive parmigiano reggiano (PR) cheese. One batch I made the base and discovered I ran out of PR...Only thing I had was Aseigo which I recalled tasted similar, so I gave it a try. Wow. Aseigo greatly enhances the intensity of the sauce and it usually costs a 3rd of what PR cost.

1c heavy cream or whipping cream (depends where you live)...
Half stick of butter (1/2c)
4oz of aseigo cheese, FRESHLY finely shredded...
1 med-large clove of garlic...Finely shredded via microplane or finest setting of your grater...
1/2teaspoon of table salt
1teaspoon of pepper (white if you got it)
2 tablespoons of flour (cake flour if you got it)

Put the cream and butter in a pan and put on medium heat...Use a probe thermometer and once the mixture reaches 185f, add all other ingredients except the flour - add cheese, garlic, salt and pepper...Whisk until cheese is melted...Once cheese is fully melted, add flour, stilling whisking for a few seconds and you're done!
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Old 08-13-2009, 12:55 PM
 
Location: Finally made it to Florida and lovin' every minute!
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Nothing like good alfredo...my arteries are clogging just thinking about it! Thanks, jagman.
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Old 08-13-2009, 04:20 PM
 
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OMG! That sounds great!
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Old 08-13-2009, 06:54 PM
 
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That sounds great. My recipe is similar. I also add a brick of cream cheese and a little more milk to thin it!
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Old 08-13-2009, 07:01 PM
 
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Quote:
Originally Posted by Beretta View Post
That sounds great. My recipe is similar. I also add a brick of cream cheese and a little more milk to thin it!
Yes; can't go wrong with cream cheese! I was experimenting with it and I was unable to make to work. I think it was just lack of effort on my part, lol
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Old 08-14-2009, 04:16 AM
 
15,320 posts, read 27,461,888 times
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Quote:
Originally Posted by TheJagMan View Post
Yes; can't go wrong with cream cheese! I was experimenting with it and I was unable to make to work. I think it was just lack of effort on my part, lol
I hear you. It takes a lot of attention and stirring. If you're gonna clog the arteries this is a good way!.
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Old 08-14-2009, 09:33 AM
 
Location: In a house
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Oh wow that sounds great. I have never made my own Alfredo sauce. I just might have to now! Thanks for sharing your recipe!
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Old 08-15-2009, 09:45 AM
 
Location: In a van, down by the river.... LOL
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It sounds really good! I'd like to try it on a pizza crust with some shrimp, carmelized onions, and artichoke hearts!
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Old 08-15-2009, 09:48 AM
 
Location: Looking East and hoping!
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Don't think I'd like the addition of flour. I use sweet butter, heavy cream,fresh gtound black pepper and lots of parm. and never gone wrong.
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Old 08-15-2009, 10:31 AM
 
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Quote:
Originally Posted by LaceyEx View Post
Don't think I'd like the addition of flour. I use sweet butter, heavy cream,fresh gtound black pepper and lots of parm. and never gone wrong.
In the beginning I was doing a roux but found it easier to just throw in the flour. I always do many many test with friends and we all like it better with flour as it thickens it. We also found the butter/cream/parm to be very balanced, which is not a bad thing. By replacing the parm with aesigo, it greatly intensified the cheese flavor. If that sounds interesting to you I suggest you give it a try.
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