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.

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.”

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.

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

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've completed a masterpiece!

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 - maximum) 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.

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.

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