Olive Garden Alfredo Sauce

wtorek, 11 lutego 2014

Olive Garden Alfredo Sauce

Time: 45 mins


  • 2 quarts heavy cream
  • 1 lb butter
  • 2 tablespoons flour
  • 1 lb freshly grated parmesan cheese
  • 4 ounces Fontina cheese
  • 3 tablespoons minced garlic
  • 1 teaspoon salt
  • 2 teaspoons black pepper


  • 1 On medium heat, add butter, garlic, and flour until butter is melted. Do not brown garlic.
  • 2 Whisk in the heavy cream until hot.
  • 3 Slowly add the freshly grated cheeses into the hot cream mixture. Finally add the salt and pepper. Stir often to make sure no cheese settles at the bottom.
  • 4 Simmer until all the cheeses are melted and the sauce reaches the desired thickness. Do not let this sauce boil, or it will begin to separate and the cheeses will become grainy.
  • 5 Serve with pasta and garnish with freshly grated pecorino romano cheese (used by restaurant), if desired.

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