How do you make homeade alfredo sauce?

Answer 1

3 tablespoons butter
8 fluid ounces heavy whipping cream
salt to taste
1 pinch ground nutmeg
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 egg yolk
2 tablespoons grated Parmesan cheese

Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, then mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

Answer 2

1 tbsp olive oil
2 tbsp chopped garlic
2 tbsp minced yellow onions
1/4 - 1/2 cup pinot grigio or other white wine
3/4 cup shredded parmesan
1/2 cup heavy cream
optional: mushrooms, diced tomatoes, etc...
My recipe. Really great.

Saute onions and garlic in olive oil with any optional ingredients for 1 min, then add wine. Reduce by 1/2 and add cream. Reduce by 1/2 and add parmesan, a little at a time. Serve over pasta if you like.

For something simpler try:
1 pint heavy cream
1 stick of butter
2 tbsp cream cheese
1/2-3/4 cup parmesan, grated
1 tsp garlic powder

Simmer butter, cream, and cream cheese into well mixed. Add parmesan and garlic powder. Simmer 15-20 min.

This is also pretty good and much cheaper to make.
Good luck.

Answer 3

First, you'll need to make a "roux".
Melt 3 tbsp butter on low heat. Add 3 tbsp white flour, and heat stirring frequently for about 2 minutes.

Add 2 cups whole milk, some salt, white pepper, and nutmeg.
Stir in 1/2 cup of parmesan cheese and Voila! Alfredo sauce.
Easy!

Answer 4

Alfredo Sauce

INGREDIENTS:

¼ cup Butter
1 cup Heavy Cream
1 clove Garlic, crushed
1 ½ cups Parmesan Cheese
¼ cup fresh Parsley


DIRECTIONS:

1. Melt butter in a medium saucepan over medium-low heat.

2. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through.

3. Stir in parsley and serve.

Answer 5

Hello Miss Tall and Curvy,
I worked in Italian Restreaunts amd the way I made the sause was like this... I took 2 or 3 egg yolks and seperated them from the whites. Them I took heavy cream and heated it in sause panmixing the egg yolks in. I did this with a fork and would wait a moment until I could feel that the temp was rising and when it got warm warm I began to add Parmasian cheese to the mix,slowly. You cannot add it too fast as it will be like quick dry plaster if you do. You must keep in mind that it thickens your cream agg mix so go slow. When you get it where you want it, you may serve it over fettuchini noodles or vegetables such as broccoli and cauliflower.
I hope this helps, Good night, Ammoconfidential

Answer 6

This is Tyler Florence recipe from Food Network
I tried it and it's easy and good!!!!

Alfredo Sauce:
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish

To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

Answer 7

Makes 8
1 pint of Heavy Cream
1 stick of butter
2 Tbsp. Cream Cheese
1/2 - 3/4 C. Parmesan cheese
1 tsp. Garlic powder


Methods/steps
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 - 20 minutes on low. You may wish to season with a little salt and pepper. I have done this with half and half, but we prefer the heavy cream. But I wouldn't try it with plain milk.

Answer 8

Try this homeade alfredo sauce............... Sonny and Vito will be at the door!!!!!!!!!!!
4cups of heavy whipping cream
4 tbl spoons of minced garlic
4 tbl spoons of minced onions
1 tsp of salt
1 tsp of white pepper

Extra Virgin Olive Oil
Butter

1/4 cup of Asaigo cheese
1/4 cup of Provolone Cheese
1/4 cup of Parmesan Cheese

Sautee: onions and garlic in e.v.o. 2tbl spoons of butter til melted. Slowly stir in cream. Bring up to heat while stirring. Mix all 3 cheese together. Slowly blend and fold cheeses in to cream mixture. Bring to slight boil and turn off. Remove from heat.

For Seafood Alfredo sauce added:
12 oz. of med. shrimp
12 oz. of scallops
8 oz. of chopped clams
sautee: 4 tbl spoons of butter and 1 tbl spoon of garlic. Mix with sauce.

Can be stored up to a month in fridge. But, it won't be in there long!!!!!!!!!

Answer 9

Tear open the Lipton pouch pour it in a pan with 2 cups of boiling water and simmer it for 7 minutes.

Answer 10

Mix heavy cream, butter, and finely grated parmesan cheese together. Use proportions according to your taste. Heat in saucepan on stovetop. Serve over pasta.

It makes my arteries hard just thinking about it!