Zomg! Alfredo with blue cheese!

[imported_Tick]

HAHA! I AM A GENIUS!!!

I was makeing alfredo sauce, and discovered my block of cheese was moldy, so I used blue instead, and it was AWESOME. Although next time, I'm gonna use half parmesian and half blue. Try it some time.

 

[TheGizmo]

eww

 

[Toonces]

Originally posted by: TheGizmo
eww

thanks again for the Joost invite... but that blue cheese Alfredo sounds tasty!

 

[imported_Tick]

Originally posted by: toonces

Originally posted by: TheGizmo
eww

thanks again for the Joost invite... but that blue cheese Alfredo sounds tasty!

Try it.

 

[AUMM]

how do u make alfredo sauce

 

[imported_Mike]

Originally posted by: AUMM
how do u make alfredo sauce

 

[shocksyde]

I'd like to know too! I LOVE ALFREDO SAUCE.

I'm going to name my first child Alfredo. Alfredo Parmesan III.

 

[Fritzo]

Try gorgonzola instead of blue. Blue cheese generally doesn't get put into sauces, but it's not unheard of.

 

[Fritzo]

Originally posted by: Mike

Originally posted by: AUMM
how do u make alfredo sauce

Make butter + flour roux, add heavy cream until you get a thick sauce, add lots of parmesan and romano cheese into sauce. Finish with black pepper.

 

[funboy6942]

Isnt the blue parts in blue cheese mold?

 

[Fritzo]

Originally posted by: funboy42
Isnt the blue parts in blue cheese mold?

Yep. It's actually pretty good though. It's strong, so not something you'd eat by itself, but in salads and on chicken or beef it's excellent.

 

[Pepsi90919]

Originally posted by: Tick
HAHA! I AM A GENIUS!!!

I was makeing

 

[imported_Tick]

Originally posted by: Fritzo

Originally posted by: Mike

Originally posted by: AUMM
how do u make alfredo sauce

Make butter + flour roux, add heavy cream until you get a thick sauce, add lots of parmesan and romano cheese into sauce. Finish with black pepper.

You don't nessicarily need flour in it. You can make it without and add more cheese.

 

[Fritzo]

Originally posted by: Tick

Originally posted by: Fritzo

Originally posted by: Mike

Originally posted by: AUMM
how do u make alfredo sauce

Make butter + flour roux, add heavy cream until you get a thick sauce, add lots of parmesan and romano cheese into sauce. Finish with black pepper.

You don't nessicarily need flour in it. You can make it without and add more cheese.

I've never seen it made without flour. Without it, the cheese will just congeal on the bottom of the pan and scorch.

 

[deepred98]

Originally posted by: Fritzo

Originally posted by: funboy42
Isnt the blue parts in blue cheese mold?

Yep. It's actually pretty good though. It's strong, so not something you'd eat by itself, but in salads and on chicken or beef it's excellent.

God i ate blue cheese by itself once... most disgusting thing evar
although it is excellent with ranch in salads just not by itself

 

[ElFenix]

Originally posted by: Fritzo

Make butter + flour roux, add heavy cream until you get a thick sauce, add lots of parmesan and romano cheese into sauce. Finish with black pepper.

i pity the fool who uses flour

Originally posted by: Fritzo

I've never seen it made without flour. Without it, the cheese will just congeal on the bottom of the pan and scorch.

i further pity the fool who adds all his cheese at the same time and doesn't stir constantly during and after slowly adding the cheese

 

[EvilYoda]

Alfredo is great...people who don't cook think it's hard to make when it's incredibly simple.

Fritzo - I hardly ever bother with a roux anymore, I just sautee some garlic in olive oil, add the heavy cream and let it simmer while I melt the parm...all the while eating half of the shredded parm.

 

[50cent1228]

i might try this

 

[imported_Tick]

Originally posted by: ElFenix

Originally posted by: Fritzo

Make butter + flour roux, add heavy cream until you get a thick sauce, add lots of parmesan and romano cheese into sauce. Finish with black pepper.

i pity the fool who uses flour

Originally posted by: Fritzo

I've never seen it made without flour. Without it, the cheese will just congeal on the bottom of the pan and scorch.

i further pity the fool who adds all his cheese at the same time and doesn't stir constantly during and after slowly adding the cheese

I actually think the best way to make it is with just a little wondra in it.

 

[imported_Tick]

Originally posted by: EvilYoda
Alfredo is great...people who don't cook think it's hard to make when it's incredibly simple.

Fritzo - I hardly ever bother with a roux anymore, I just sautee some garlic in olive oil, add the heavy cream and let it simmer while I melt the parm...all the while eating half of the shredded parm.

Huh. I'll have to try it that way.

 

[imported_Tango]

Originally posted by: Fritzo
Try gorgonzola instead of blue. Blue cheese generally doesn't get put into sauces, but it's not unheard of.

Extremely good advice.

 

[KeithTalent]

I always put a little nutmeg in my alfredo sauce..yum!

KT

 

[everman]

Originally posted by: Fritzo

Originally posted by: funboy42
Isnt the blue parts in blue cheese mold?

Yep. It's actually pretty good though. It's strong, so not something you'd eat by itself, but in salads and on chicken or beef it's excellent.

I eat it by itself, although it's best with a nice wine pairing.

 

[Fritzo]

Originally posted by: EvilYoda
Alfredo is great...people who don't cook think it's hard to make when it's incredibly simple.

Fritzo - I hardly ever bother with a roux anymore, I just sautee some garlic in olive oil, add the heavy cream and let it simmer while I melt the parm...all the while eating half of the shredded parm.

It's just what I've had the best luck with over the years. I remember in 1995 I had to make 70 gallons of it for a festival we were catering- I smelled like cheese for days The roux method works very well with any cheese based sauce. It insures a smooth sauce without burning, and with the fat content of heavy cream it's very easy to scorch, plus it gives a nice rich sauce (just using the cream makes things a bit runny).

I did a quick search around for different recipies and they're about 50/50 for using a roux or not, so there's not really a correct way to make it.

 

[Lola]

It is very tasty that way. I think it adds a bit of extra flavor and dimension to otherwise rather normal sauce.