How does the Olive Garden make their Garlic Cream Sauce?

Answer 1

My guess is that it's regular Alfredo sauce but made w/ chopped garlic thrown in w/ the butter at hte beginning. Try this recipe, and just add a couple minced garlic cloves in w/ the butter when making the sauce. (Don't let it burn; garlic can burn easily.)

Real Fettucine Alredo

1 pound fresh fettucine
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg

As the water for the pasta begins to boil, melt butter in large sauté pan over low heat. Add cream to butter and let it warm.

At the same time, salt the pasta water and cook until al dente. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.

Remove from heat and serve immediately with additional cheese on the side.

Serves 4-6

--Parmaggano-Reggino Cheese Cookbook

Answer 2

This Site Might Help You.

RE:
How does the Olive Garden make their Garlic Cream Sauce?

Answer 3

For the best answers, search on this site https://shorturl.im/axZgr

For starters, doing a web search on "Olive Garden Alfredo Sauce" will turn up a bunch of recipes that simply are not authentic. Any recipe that calls for garlic powder is not the real thing. Olive Garden uses fresh ingredients. I too, did this search and took weeks to find my answer. I've made it now about a dozen times, and people continue to tell me it tastes like the real deal. The recipe is scaled to restaurant size, so you'd need to adjust accordingly. Olive Garden Alfredo Sauce --------------------------------------... In a large stock pot: Melt in 1 lb real butter Add 1 TBSP Garlic Puree and saute Stir in 2 quarts heavy cream & 8 oz milk Let simmer on medium heat until the sauce thickens and reduces by 1/3. You will need to diligently stir and scrape the sides of your saucepan, because this sauce can scald easily. Stir in 1 lb of (fresh not canned) Finely Shredded Parmesan Cheese and 4 oz Finely Grated Fontina Cheese Sprinkle 1 tsp salt and 2 tsp black pepper. Stir mixture on a med temp until the cheeses blend and then remove from heat and keep stirring. Yields 1 Gallon of Sauce (A little note: Don't try to cut any corners or try any shortcuts with the recipe. Trust me on this one. Gourmet recipes take time, patience, and effort. Oh, and one other thing..Fontina Cheese is very difficult to grate because it's such a soft cheese. I found by trial and error that keeping my Fontina in my freezer not only keeps it fresh, but makes it the perfect firmness for grating.)

Answer 4

a bechemal sauce (white sauce)probably would be the base of the sauce and you could add Parmesan and oregano and garlic powder.
3 tablespoons butter
1/4 cup flour
2/3 cup whole milk (more to thin out)
1/2 tsp garlic powder
2 tbsp Parmesan cheese,
1/4 teaspoon red pepper flakes or dried oregano
salt & pepper to taste
heat gently and stir until smooth and thickened.

Answer 5

With olive oil , egg ,garlic ,vinegar.

Answer 6

they open up the fozen bag of their sauce that was processed 1500 miles away in a large sterile factory.

Answer 7

It comes in a can.