Best alfredo sauce recipe?

[Howard]

What have you guys used? I've seen recipes that call for Swiss cheese, gruyere cheese, parmesan cheese, mozzarella cheese...

A sauce that works well with chicken would be great, thanks.

 

[gopunk]

i used the olive garden one on copykat (but copykat seems to be down right now). that was basically a pint of cream, a 1/2 cup of butter, garlic powder, cream cheese... i dunno i probably got the amounts wrong.

 

[Howard]

Originally posted by: gopunk
i used the olive garden one on copykat (but copykat seems to be down right now). that was basically a pint of cream, a 1/2 cup of butter, garlic powder, cream cheese... i dunno i probably got the amounts wrong.

How does it taste?

 

[gopunk]

Originally posted by: Howard

Originally posted by: gopunk
i used the olive garden one on copykat (but copykat seems to be down right now). that was basically a pint of cream, a 1/2 cup of butter, garlic powder, cream cheese... i dunno i probably got the amounts wrong.

How does it taste?

oops forgot parmesan cheese

well it probably says something about my cooking skill, but sometimes it tastes great, sometimes not so great. when it tastes not so great, it usually doesn't have enough flavor to it. also, i sometimes put less butter in because otherwise it's too oily. i saw a recipe that was very similar but used nutmeg instead of garlic... dunno how that would be.

also, in my experience, using fresher parmesan works best because the drier kinds will sink to the bottom before melting and you get this thick layer of burnt cheese at the bottom.

 

[ponyo]

I tried this recipe and it was simple and tasted pretty good.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26988,00.html

But I like to make big batches of Alfredo sauce so I normally use a different recipe.

1/4 pound unsalted butter
6 oz of flour
1/3 teaspoon salt
2/3 tablespoon white pepper

This is for the Rue. Cook for 5 minutes until it has applesauce like consistency. Let it cool down and put it in the fridge.

In a pot, heat 2 quarts of half & half cream and 1 quart of heavy cream to a froth and then add the cooled rue. Wisk briskly for 5 minutes and then strain through china cap.

This makes a big batch good for countless Fettuccine Alfredo. I add chopped garlic, more salt, and fresh and grated parmesan cheese later as I'm cooking individual portions in the skillet. You can add fresh vegetables and grilled chicken later as well. You can freeze the alfredo sauce to keep for around 3 months.

 

[Howard]

Thanks.

How about garlic bread? Any variations to the basic brush-on mix on sliced French loaf, toss in oven?

 

[Chronoshock]

Originally posted by: Howard
Thanks.

How about garlic bread? Any variations to the basic brush-on mix on sliced French loaf, toss in oven?

I like this version of garlic bread and its pretty simple: just lop the top off a bulb of garlic and drizzle with olive oil. Roast the bulb on a baking sheet for some amount of time at some temp (no idea what #'s, sorry) and then just smear the roasted garlic on some nice bread and dip in a bit more olive oil if you want. It tastes great, doesn't use butter, just makes you reek of garlic.