World Class Alfredo Recipe (ingredients, black pepper, onions, clove) - City-Data Forum

TheJagMan · 08-13-2009, 12:09 PM

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!

nomoresnow · 08-13-2009, 12:55 PM

Nothing like good alfredo...my arteries are clogging just thinking about it! Thanks, jagman.

Jess5 · 08-13-2009, 04:20 PM

OMG! That sounds great!

Beretta · 08-13-2009, 06:54 PM

That sounds great. My recipe is similar. I also add a brick of cream cheese and a little more milk to thin it!

TheJagMan · 08-13-2009, 07:01 PM

Quote:

Originally Posted by Beretta

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

Beretta · 08-14-2009, 04:16 AM

Quote:

Originally Posted by TheJagMan

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!.

cynwldkat · 08-14-2009, 09:33 AM

Oh wow that sounds great. I have never made my own Alfredo sauce. I just might have to now! Thanks for sharing your recipe!

CoastalMaine · 08-15-2009, 09:45 AM

It sounds really good! I'd like to try it on a pizza crust with some shrimp, carmelized onions, and artichoke hearts!

LaceyEx · 08-15-2009, 09:48 AM

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.

TheJagMan · 08-15-2009, 10:31 AM

Quote:

Originally Posted by LaceyEx

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.