Home
Recipe Blog
Breakfast Recipes
Bread & Muffins
Soup/Chili/Chowder
Salads & Dressings
Sandwich Recipes
Casserole Recipes
Appetizers & Dips
Beef Recipes
Pork Recipes
Chicken Recipes
Seafood Recipes
Pasta Recipes
Vegetables/Starches
Sauce & Gravies
Salsa Recipes
Butters & More
Dessert Recipes
Beverage Recipes
Special Day Menus
Comfort Food
Low Carb Recipes
Cooks Resources
Articles
Free Newsletter
Share The Recipes
Your Own Website ?

Subscribe To
"What's Cookin'?"
My Free Monthly
E-Newsletter

Enter Your
E-mail Address

Enter your
First Name (optional)

Then

Don't worry -- your e-mail address is totally secure.
I promise to use it only to send you What's Cookin'?.


XML RSS
What is this?
Add to My Yahoo!
Add to My MSN
Add to Google

Alfredo Sauce

Master This Classic Sauce
You’ll Have Many Recipes Mastered


It’s true! If you master this restaurant sauce recipe for classic Alfredo Sauce, you’ll be able to cook literally dozens and dozens of other great tasting recipes with no difficulty in your own kitchen!

alfredo sauce and pasta





Once you have the garlic cream sauce, to make an Alfredo pasta (like the one pictured) all you do is add the sauce to the cooked (al dente) pasta.

The sauce is used for many sautés and pastas.

Pasta and Seafood "love" to be “married” with this restaurant classic garlic cream sauce.


You really have found a restaurant sauce recipe that will become one of your most appreciated recipes. Congratulations on making the “right click.”

ENJOY the sauce and the company of those you share it with.

Alfredo Sauce
Preparation time: about 45 minutes. Number of servings: one quart, about 10 servings. Use 4 ounces of sauce for every 6-7 ounces of cooked pasta.

Cooking Conversion Table

Ingredients:

  • 1 quart heavy cream
  • 1/4 pound butter (1 cube)
  • 2 1/2 tablespoons garlic, chopped
  • 1 cup white wine (chardonnay works well)
  • 1 tablespoon sea salt
  • 1 teaspoon white pepper
  • 1 teaspoon garlic powder

    Instructions:

  • In a 2 1/2 - 3 quart sauce pan over medium-low, heat the heavy cream to 170 degrees F, using a thermometer to be accurate and stirring frequently
  • In the meantime, melt the butter in another sauce pan and add the wine, garlic and salt and pepper and bring to a boil over medium heat
  • Reduce heat to medium-low and cook until the volume is reduced by half
  • At this point, add the wine mixture to the heated heavy cream and stir for 15 more minutes (do not boil)

    That’s it! You're done!


    If you are using the sauce immediately, simply pour or ladle sauce over hot pasta in a pasta bowl and garnish with freshly grated Parmesan cheese.

    However, if you do not use the Alfredo Sauce immediately, you must refrigerate it in a shallow pan (2” deep) uncovered until cold. Once cold, you can transfer it to a deep container. This is the method you should use to cool all your hot liquid food items.

    When you are heating a cold sauce, stir the sauce all the way to the bottom of the pan to evenly distribute the seasoning before using.

    To reheat: use 4 ounces of sauce for each serving of 6-7 ounces of cooked pasta. Place the sauce in a 10 inch skillet over medium heat until it comes to a simmer. Add the 6 ounces of pasta for every 4 ounces of sauce you are simmering. Cook until the pasta and sauce are heated through.

    Garnish with freshly grated Parmesan cheese.

    Thank you for “finding” the website. Please "click around" for more customer-tested, customer-approved restaurant recipes like this Alfredo sauce.



    Donna
    Wife...
    Mother...
    Restaurant Owner ...and now ...

    Author & Publisher


    Bookmark Real Restaurant Recipes




     






    footer for Alfredo Sauce page

    		•