If you just stir the cream into the butter and let it simmer, it will seperate. I gently whisk the cream and butter the entire time it's simmering and whisk while adding the cheese a little at a time and it doesn't seperate, even after a day in the fridge. The consistency is a little hard to get smooth, but probably because parmesan is a very hard cheese with a granular texture to begin with, and doesn't melt smoothly. Also, make sure you use unsalted butter - if you use margarine or lightly salted butter, it's way too salty.
I used this recipe to make a white chicken lasagna, which was absolutely delicious, and it held up well in the refrigerator to have leftovers the next day. Holy Moly! My husband loves alfredo, and he freaked out because this was so good. I made a double recipe, added 1. It was a little thin at first, but thickened as it cooled.
I used genuine Parmesan Reggiano and it melted wonderfully smooth--just be sure to add only a handful at a time. Do not boil, or the sauce will separate. Muffin Mom N Garlic Girl. I love this recipe and make it for my boyfriend at least once a week! We add an extra quarter cup of fresh Parmesan cheese and a tablespoon of flour I made this recipe for my x-mother and father-in-law last weekend.
She is an avid vegetarian but will eat seafoods. I made the alfrado using the Gruyere cheese, then in a separate skillet sauted 4 chopped green onions, 1T crushed garlic, and 2T fresh chopped parsley in 2T olive oil, added 1lb cleaned devained shrimp and 1 can lump crab meat over medium heat until shrimp turned pink then folded into the alfrado sauce and served over linguini. I tried this recipe using 2 different types of parmesan cheese, the shredded kind and the finely grated kind think Kraft green container.
We served it with grilled chicken marinade in Itailian dressing and grilled red peppers. Thanks for the recipe. Ths was the best alfredo I've ever had! Sous Andy. Very good basic Alfredo sauce. Remember to keep the sauce at a slow simmer, and never bring to the boil.
The high heat will cause the cheese to turn grainy Note: A simmer is where the temperature of the liquid is just below the boiling point, or where small bubbles come to the surface and break gently. You could try different cheeses Oh, and I enjoy a bit more garlic All Reviews for Alfredo Sauce.
I could think of infinite adjectives to describe this sauce becuase its so wonderful. I am generally a traditionalist, but the addition of cream cheese is pure genious. I have never made such a velvety alfredo before. This is my new standard recipe. I did, however, make the following changes; I used some cream and some milk. I also used more parmesan than called for, and topped it off with some nutmeg and fresh parsley. I have also used this sauce as a base for many other sauces, creamy pesto, garlic and mushroom, creamy basil and tomato, the possibilities are endless.
Thanks very much for a great recipe. This really is a great tasting sauce!! I was a bit worried at first when my butter and cream cheese did not blend smoothly, and I thought it was because I used margarine and lite cream cheese, but upon adding the first bit of milk it became creamy and the end result was wonderful.
This is an instant classic at my house. Very excellent recipe. So much smoother, creamier, and easier than other alfredo recipes I've tried. I did make a few of my own adjustments; I used 1 cup of cream and 1 cup of milk like a few others suggested, I used nutmeg instead of garlic powder and pepper, and used parmesean and romano cheeses.
It was so luxurious, and reheats slightly better than some homemade sauces. Great for tossing with pasta or more substantial items like meat and veggies. Definately a keeper! Supermom :. We made this for dinner last night. It was awesome! My daughter likes it better than my old recipe.
Her boyfriend said it tastes like Olive garden. I served it with noodles and topped with grilled chicken. The recipe is easy to make. The key trcik here is to make the sauce on low heat and add the cheese a little at a time. Do not let it start to boil as the butter will seperate.
We will definitely be using this recipe again. We made no substitutions but made the recipe exactly as written. Please help me encourage other Allrecipe reviewers to not rate any recipe lower than 5 stars if they do not follow the recipe exactly.
Why do people make changes to recipes and then rate them 3 stars? Makes no sense to me. Your daily values may be higher or lower depending on your calorie needs. Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
All Reviews. Back to Recipe Review this recipe. Transfer the sauce into a small saucepan or microwave-safe bowl. Gently warm over low heat, or in second bursts in the microwave, until warmed.
Stir occasionally, or between every second burst in the microwave. It will start off very thick and paste-like, but will soften and return to a sauce as it warms. If the sauce seems too thick, whisk in a splash of milk, broth, or water until the sauce is as thinned as you like.
Toss with cooked pasta or pour over cooked vegetables, chicken, or fish. Actively scan device characteristics for identification.
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Prep Time 5 mins. Cook Time 10 mins. Total Time 15 mins. Servings 7 serving. Swap out the Parmesan for any favorite cheese to make your own version of this cheese sauce. Warm the milk:. Make the roux:. Whisk in the warm milk:. Cook the sauce:. Stir in the Parmesan:. Store the alfredo sauce:.
Reheat the sauce:. Use reheated sauce immediately:. Nutrition information is calculated using an ingredient database and should be considered an estimate.
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