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    Alfredo Sauce recipie??

    I'm trying to find a good, cheesy, creamy Alfredo sauce recipe. I've tried a few, but they were kinda bland and not cheesy enough and kinda watery. Anyone have a good recipe for this?? Any tips on cheeses to use besides Parm? I saw some recipe's with Mozzarella and Cream Cheese.

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    Das HandleMeister apicius9's Avatar
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    I prefer Newman's Sorry, can't really help....

    stefan

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    http://gratineeblog.com/2010/09/marc...-jumbo-prawns/ this is the recipe I use. I can't imagine using cream cheese in an Alfredo sauce. Try to use the highest quality cream you can get.

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    Yeah, the cream cheese sounded odd! I may have used milk the times I tried it, I will have to try the cream. That may explain why it was kinda watery. I also found one that is supposed to be better than Olive Gardens. There was a little hole in the wall Italian place that I went to and it had absolutely killer Alfredo, but I haven't been able to get close to it. I tried the jars of Alfredo sauce and they are kinda nasty!

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    Senior Member DeepCSweede's Avatar
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    I know this doesn't help you but I am a bit of a cheater, one of my favorite things is to make a bastardized version of alfredo. I get an alfredo sauce from the regfrigerator section at the grocery store (I tried the jarred stuff but that is disgusting). I start by sauteing finely chopped onions and chopped mushrooms with half a stick of butter and then adding a tablespoon (5-6 cloves) of garlic for a few minutes and then adding a cup of so of Rhine wine. Cook that for a few minutes to let the onions and mushroom soak up some of that flavor then add the container of sauce. Let that reduce for several minutes and then add seafood of choice. I usually use Shrimp and Scallops and then just cook those through and serve over linguine. I would compare it to the portofino sauce at olive garden.

    If I have a lot of time, I will cook the shrimp shells in the butter first and then discard the shells to get all of the taste out, but I don't always want to take the time.

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    I'm surprised your sauces have been coming out watery; are you using heavy cream? When are you adding the cheese?

    The best alfredo I've had was at a local 'dive' that served Austrian and Northern Italian food. It consisted of heavy cream and a little bit of nutmeg. Some parmesan got sprinkled over after the fettucini was mixed in.

    I don't have a specific recipe for a cheesy alfredo sauce, as I don't think I've ever made it the same twice. You can saute shallots or onions (butter is probably the best fat for this) if you want, add some minced garlic (or not), then pour in the cream. Once it thickens a bit you can take it off the heat and add the cheese. For something cheesy/ creamy, you may want to go with fontina or asiago cheese instead of parmesan, and you can also use more then one cheese. A little cracked black pepper is a nice addition, and taste to see if you need to add a little salt.
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    I was using 2% milk IIRC, which was probably why it was watery. I sauted mushrooms and onions, added in some garlic, added in the milk and the cheese at the same time, used Parmesan cheese, then black pepper. It didn't seem to have much cheese flavor, but I may have added it too early? It's been a few years since I last tried it.

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    Delbert Ealy's Avatar
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    One of the things that I have been using to help emusify cheese into sauces has been sour cream. I started out using heavy cream, but I don't use it all the time and I hate having it go to waste. Sour cream(for me) is always in the fridge and never goes to waste. It works for me, I have been doing this for potato soups and chowders, but I havn't tried this for alfredo sauce. It does add a bit of tang, and speaking of which i also have used cream chese on occasion, but its hard to keep it in the house(my daughter Lily loves cream cheese).
    Del

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    Good Alfredo sauce is simply 35% whipping cream reduced by half with the best Parmigiano Reggiano cheese possible. Make sure you are using authentic DOC cheese, I get mine from a local cheese monger that ages it a further 24 months for extra sharpness. If you make it properly with quality ingredients, it will not be watery and will be plenty sharp.

  10. #10
    Senior Member DeepCSweede's Avatar
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    Quote Originally Posted by cnochef View Post
    Good Alfredo sauce is simply 35% whipping cream reduced by half with the best Parmigiano Reggiano cheese possible. Make sure you are using authentic DOC cheese, I get mine from a local cheese monger that ages it a further 24 months for extra sharpness. If you make it properly with quality ingredients, it will not be watery and will be plenty sharp.
    I have always wanted to try and make it and was just going to ask what kind of parm was best to use. Thanks.

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