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alfredo sauce

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  • alfredo sauce

    can anyone tell me a recipe for homemade alfredo sauce?

  • #2
    It's funny you should ask...

    I just looked on yesterday for some, here is what I found:

    Easy Alfredo

    1 cup half-and -half cream
    1 cup whole milk
    2 egg yolks, beaten
    2 cups grated Parmesan cheese
    salt and pepper

    Over medium heat, combine half and half and milk. Heat through, then reduce heat to low and stir in egg yolks and cheese, a little at a time. Simmer 5 to 10 minutes until thick, stirring occasionally. Stir in salt and pepper.

    Here is one I've made and love:

    Chicken Alfredo

    1 lb boneless breast of chicken
    1 cup half and half
    2 tbs flour
    1 tsp thyme
    1/4 tsp oregano
    1/2 tsp garlic
    1 tbs parsley
    1/2 cup grated Parmesan

    Saute chicken in oil until golden brown. Put into casserole dish.
    Melt butter in clean frying pan. Add flour to butter and stir for about 3 minutes. Slowly add half and half, stirring continuously. Add all spices and seasonings to sauce. Reduce heat and slowly stir in Parmesan cheese. Stir until smooth. Pour sauce over chicken in casserole dish. Cover and bake for 20 minutes. It is sooooo yummy.



    • #3
      Here's my recipe (serves 1 person)

      1 cup half and half (Land O Lakes makes an excellent fat free version I like)
      1 tbs butter
      1 clove garlic
      pinch nutmeg (if you can)
      salt and pepper to taste
      1/2 cup grated parmesan
      1 serving fettucini

      While you boil the noodles, sllllooooowwwwwlllllly melt the butter in a skillet or sauce pan. Chop or crush the garlic until it's mush, then add to the butter and sllllloooowwwwllllyyyy sautee it for a few minutes, making sure not to burn it. Have your half and half warmed to room temperature, then slllllooooowwwwllly add that a bit at a time while steadily stirring until it is homogenously mixed with the butter and begins to bubble slightly. Then, sssssllllloooooowwwwlllly add a little parmesan, stir it in until it completely melts and "disappears" into the sauce, then repeat until you've added all of it. Keep stirring over low heat for a couple more minutes until the sauce thickens and pour it over your pasta.

      Also, instead of directly adding your parm to your sauce, you can do things the "right" (meaning the way chefs do it) by reserving a small amount of liquid after you drain your cooked noodles, then adding the pasta with the liquid to the sauce and stir until it thickens. Then you can add your parm at the end along with the salt, pepper, and nutmeg and mix it all together thoroughly so that all the noodles are evenly coated and the sauce is thick.