Does someone know how to make home made alfredo sause?

Question

can someone give me the receipe for home made alfredo sause, PLEASE!!

Answer 1

First make a roux. then slowly add 1/2 and 1/2 ,sauteed garlic , basil, oregano .Whisk mixture thoroughly while adding grated or shredded parmesan and romano cheeses and cook about 5 minutes on med-high heat stirring constantly. Longer if the cheese is not yet smooth within the sauce. Bon Apetit Oh yeah i forgot ...Fresh Ground Pepper....

Answer 2

I made it last night! Here's the real thing. I made enough for five of us, you can scale it up or down depending on how many are eating.

2 packages fresh fettucine (or 1 lb dry fettucine)
Approx. 6 oz whipping cream (buy 1/2 a pint and use most of it)
1 stick (1/4 lb) butter, left out of fridge for 30 minutes
Grated parmesan cheese
Freshly grated nutmeg (optional)

Take the butter out of the refrigerator, turn on your oven to 200 degrees F and place your serving bowl inside, then start boiling water (with a little salt and oil) for cooking your pasta. As the butter becomes soft enough, begin mashing it with a fork; eventually you should be able to whip it fairly easily as it softens and warms up. (Yes, this is important to the finished product. It's also the single hardest thing about the sauce... :-) You COULD use an electric beater on this, I suppose, but it's much easier just to take the butter out early and use a fork.

When the water boils, add your pasta and cook according to the package directions -- fresh pasta takes 2-1/2 minutes, dried pasta takes 11 to 13.

When the pasta is done, drain it and put it in your heated serving bowl. Scoop out the softened, beaten butter onto the fettucine and start tossing them to melt the butter. (And THIS is why you soften it first -- it melts much faster without cooling the pasta...)

Pour a little cream over the pasta as the butter melts, stirring with a big spoon. Eventually you want to use about 3/4 of the pint of whipping cream, but make sure you stir everything so that the pasta gets coated with the butter and cream.

If you're using grated nutmeg (we forgot last night, oh the shame), scrape a little on right now, then add a tablespoon or so of parmesan cheese and mix it in. Serve immediately -- don't forget the bowl is hot (did THAT once...) Let your guests add more grated parmesan, and they may want salt.

But that's all there is to it -- soften butter, add cream, stir and serve. It does NOT get any easier than this... and believe it or not, this is the authentic version as served at Alfredo's (I've been to their NYC restaurant; they use a chafing dish instead of heating the serving bowl in the oven, but otherwise this is the same).

Answer 3

My mother makes field-expedient (i.e. quick and serviceable) alfredo sauce with a can of cream soup, cream of celery or cream of mushroom being the best for this, with HALF of the water that you would use if you were going to make the soup, but otherwise following the directions on the can. To this you would add some grated Parmesan cheese towards getting the alfredo sauce flavor, if I understand correctly. I am a bit vague on the details otherwise, so some experimentation is in order.

Answer 4

1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano (cheese)

heavy cream in a sauce pan over the stove heat on medium high
add butter till melt and thick
add the cheese a bit at a time
keep stirring until u don't see cheese bits
then keep adding till you u know get the consistency u like

Answer 5

You need to make first with 2 tablespoon unsalted butter and 1 tbl spoon flour stir with a wisk till melted.Then add your milk and some real whole cream.Stir with wisk on medium heat watching the whole time til it thickens.Sprinkle with Parmesean cheese after topping on fettuchini.Careful to watch the whole time at first it will not seem it is thickening then it does.You can burn it if you do not watch.

Answer 6

Go to TopSecretRecipes. Com and go to Olive Garden then to Alfredo Pasta; Delicious.

Answer 7

Go easy with it. Fettuccini Alfredo isn't called heart attack on a plate for nothing.

Answer 8

1/2 packet butter.....melt in a pan
3/4 pint single cream....add and stir

put in grated parmesan until you are happy with the taste

add more cream if you want to

Answer 9

Luckily, it's not too tough. I always made mine with cream cheese to make it even creamier. Just cream cheese and milk and garlic and parmesean until it looks and tastes right. Don't forget to add pepper! or here is a recipe that seems to look retty good too. Remember to use real butter and real cream- don't short yourself with 2% milk or margarine. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16777,00.html

Answer 10

I think martha stewart has one online.