Forward Motion 411
Search
  • Making College Count
    • Getting In
    • Campus Life
    • Getting Ahead
    • So You're Graduating...
    • Graduate Life
  • Life Coaching/ Motivation
    • Removing Roadblocks
    • Life Coaching
  • The Home Front
    • Recipes
    • Organize Your Life
    • Holistic Health
    • Fitness
    • Crafts and Hacks
    • Baby Time
    • Trollolol
  • Mediation
    • Mediation FAQs
    • Family Conflict
    • Corporate Conflict
    • Post-Divorce Survival Guide
  • Finances and Credit
    • Personal Finances
    • Your Good Credit
  • Contact Page
  • Contracted Services
  • The Shoppe

Alfredo Sauce (Olive Garden Recipe)

2/15/2013

0 Comments

 
Picture
So this is how I do it. I make the sauce. Then I use every spoon in the house to continuously taste the sauce. I love this sauce! I honestly can’t get enough of this Alfredo Sauce and I’m not usually a fan. Here is a big shout out to The Olive Garden for sharing this amazing recipe. It is well worth the work!

Some tips:
  • I serve it with farfalle (bow tie) pasta so we get a full, rich amount of sauce in each bite. 
  • Store the left over egg whites in an airtight container in the refrigerator. Then I do the best thing ever! I use them to make the very best egg nog in the world!
  • The trick to this sauce – and this is important – is that the parmesan cheese must look like a fine powder – not simply rough-grated. The grating of the romano cheese is not as important as the parmesan; it can be grated however you please.
  • For best results, cook this in a double boiler. This will prevent it scorching on the bottom.
  • This sauce is even better as a leftover.

Olive Garden’s Alfredo Sauce

Ingredients

1 & 1/2 cup milk
1 & 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, finely grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

Procedures

·         HEAT:  milk and cream in a heavy bottom saucepan (double boiler is recommended for best results) until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.

·         PLACE: Temper the egg yolks. To do this slowly whip a portion of the hot mixture into the bowl containing the egg yolks.  This brings slowly brings the temperature of the egg yolks up so they don’t “cook”.   Slowly add the tempered egg yolks back into the hot mixture. Place back on very low heat and continually stir until simmering until the mixture is thick and creamy.  

·         SEASON: with salt and fresh ground pepper. Serve over your favorite pasta.

                                                                                                                              Makes 6 generous servings.
                                                                                                                                     

0 Comments



Leave a Reply.

    Recipes

    All
    Alfredo Sauce (Olive Garden)
    Apple Dumplings
    Applesauce
    Baked Chicken With Sweet And Sour Sauce
    Baked Mac & Cheese
    Banana Bread
    Berry Cobbler
    Chicken Broth
    Chicken Tortilla Bake
    Cilantro Lime Chicken
    Cilantro Roasted Salmon
    Cinnabon Cake
    Cinnamon Twists
    Corn Fritters
    Desserts
    Eggnog
    German Lace Cookies
    Homemade Tortillas
    Know Your Chocolate
    Oatmeal Cookies With Raisins And Chocolate Chips
    Parmesan Bread Sticks
    Peppermint Patties
    Potato Salad
    Pulled Pork Barbacoa
    Pumpkin Bread
    Rice Pudding
    Salmon Patties
    Soups
    Spinach And Strawberry Salad
    Temper Chocolate
    Tomato Soup
    Ultimate Soup
    Vanilla Extract

    RSS Feed

    Subscribe to our newsletter