I'm looking for a good recipe for an alfredo sauce. Does anybody have one?
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We currently do not have a recipe for alfredo but this one looks great and you usually can't go wrong with Tyler Florence. Great Chef!
Let us know how it goes.
I have always made alfredo using the roux and/or other starch thickeners in the kitchens I have worked in. I did some research and found out alfredo was originally created.
The other night I went almost original, simply reducing some cream and butter and then adding the parmesan for the flavor and the thickening. Then tossed the fettuccine in the sauce. I added more cream as the starches soaked up with sauce, thickening it too much.
It was awesome. Better than any version with roux I have ever made. Going to try the original recipe using triple butter and cheese next time. We'll see how that turns out.
The reason some restaurants make alfredo sauces with roux or other thickeners is because it is cheaper. The sauce also has less of a tendency to split.
However, there is nothing like the real thing and once you have it, you can never go back! Glad you discovered it Robbo.