Does anyone have a recipe for homemade alfredo sauce?

Answer 1

INGREDIENTS
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



DIRECTIONS
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

ALFREDO SAUCE

1/2 cup cream cheese
1 cup milk 0-2 %
3 tbsp freshly grated Parmesan cheese
1 clove of garlic
1 tbsp pepper
1/2 tsp salt
3 tbsp dry parsley/ 1/2 cup fresh

The best way to make this consistent is to use a blender, put cream cheese, milk, Parmesan, cheese, garlic, pepper and salt in blender. Blend until there are no clumps, poor into sauce pan on medium heat, cook for about 10 minutes, well cooking add parsley, is fresh chop finely and extra for garnish.

Pour desired amount over pasta, cook meat in sauce to absorb flavour into the meat, cook sea food in different pan and than add over pasta before pouring Alfredo Sauce.

If you find the original sauce using heavy cream and butter to be too heavy, then this modified, lighter version may be a healthier choice for you.

ENJOY

Answer 3

I'd go with the first recipe reponse you received, which is the authentic recipe. However, I have made a good, quick alfredo sauce using good quality (preferably real Greek) plain yogurt (or sour cream--yogurt is better for you) and grating cheese plus seasoning. I add the yogurt and cheese, etc. to the pasta immediately after draining it and placing it back in the pan under very low heat. Don't heat up the yogurt/cream mixture in a skillet and then add the pasta. The yogurt might curdle.

Answer 4

I do make my own.
Melt 1 cube (1/2 c) butter in a non stick 3 or 4 quart saucepan, then add about a clove (or two, if you like, very finely crushed or paste is best of fresh garlic clove ) about a cup of shredded parmesan, romano and asiago cheese blend or equal parts of both along with two cups or three of cream, whipping cream works, but regular cream works best, wire whisk (coated wire wisk to prevent scratching) it until it is smooth, you have to do this the entire time....
On the side I will take chicken breast and cut it in very fine strips, soak it in slivered fresh garlic clove and white zinfindel wine, and a little salt... I will cook the whole chicken wine mix in a small fry pan, then take out the garlic cloves, and toss the chicken into the finished sauce with a few teaspoons of wine. If it is too "runny", I make a little cornstarch and water mix and stir it in until it thickens, about 3 or 4 minutes...Also, I will cook about a 1/3 cup of broccoli florettes in a bowl in the microwave with a little water to steam them, covered with plastic wrap, to keep the steam in, when they are done, I dump it into a strainer, shake it, or tap it off, then add it to the alfredo. I call it chicken broccoli alfredo. My husband dislikes brocc, so his doesn't get any... that is why I add it last... It really isn't a "measured up" type recipe, you have to play with it, but it has never failed. If you are one of those people who like pepper or nutmeg (ick) in your alfredo, just add it at the cream/cheese cooking part. I personally don't like pepper or nutmeg in my alfredo....Good luck and good eats!

This is a rich recipe, not one that you can use olive oil for, it doesn't have the same taste or result....

Answer 5

2 cups heavy cream added to cast iron skillet. Simmer on medium heat setting until it has thicked and reduced to 1 1/2 cups, about 8 minutes. Remove from heat, cover to keep warm.

When nearing time to use, add 2 tablespoons unsalted butter, whisk in 2 ounces of Parmesan cheese, a pinch of nutmeg, and salt and pepper to taste.

Answer 6

Check out allrecipes.com for that answer. They will have many variations on the recipe that have been tried/tasted and loved/hated and then rated (without you having to go through each one and doing so yourself). I recommend only using recipes that are rated 4+ and above.

Answer 7

yes its basically heavy cream extra virgin olive oil cracked black pepper and paremesan and if u like minced garlic yummy. U can saute the garlic on med to low heat in EVOO to bring out the flavour of the garlic then add the rest sooooooooooooooooooooooooooooooo good

Answer 8

find a guy name Alfred and put him in a blender. presto! you have your alfredo sauce.