Alfredo Sauce...real & olive garden style
08-28-2003, 06:00 PM
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Alfredo Sauce...real & olive garden style
Real Alfredo
1 Qt Heavy Whipping Cream
3 Large Egg Yolks(yolks only!!!)
1/4 Cup Grated Romano Cheese
1/2 Tspn Granulated Garlic
1 Large Pinch Kosher Salt
Plenty of Freshly Ground Black Pepper
Mix the above in a cold bowl before placing on the stove in a saute pan. Always add cream to a cold pan as it will separate if you bring it above a simmer. Stir constantly over medium heat, remove from heat when it thickens...add pre-cooked pasta of your choice. And, of course, add grated parmesan cheese if you like...I always do!!!
Olive Garden Alfredo Sauce
Same as above, but add the following...
1 half block of Philly cream cheese.
Add this to sauce after it heats up & stir in gradually. Add an extra large pinch of granulated garlic also. Some chopped parsley for the plate is nice also.
Both sauces can use...
Chopped Grilled Chicken breast
Chopped Broccolli
Red & Green Pepper Julienne
Grilled Pork Tenderloin
Adding more Parmesan & Romano won't hurt either...!!!
If anybody tries it, let me know how it comes out...I'm sure you won't be disapointed.
1 Qt Heavy Whipping Cream
3 Large Egg Yolks(yolks only!!!)
1/4 Cup Grated Romano Cheese
1/2 Tspn Granulated Garlic
1 Large Pinch Kosher Salt
Plenty of Freshly Ground Black Pepper
Mix the above in a cold bowl before placing on the stove in a saute pan. Always add cream to a cold pan as it will separate if you bring it above a simmer. Stir constantly over medium heat, remove from heat when it thickens...add pre-cooked pasta of your choice. And, of course, add grated parmesan cheese if you like...I always do!!!
Olive Garden Alfredo Sauce
Same as above, but add the following...
1 half block of Philly cream cheese.
Add this to sauce after it heats up & stir in gradually. Add an extra large pinch of granulated garlic also. Some chopped parsley for the plate is nice also.
Both sauces can use...
Chopped Grilled Chicken breast
Chopped Broccolli
Red & Green Pepper Julienne
Grilled Pork Tenderloin
Adding more Parmesan & Romano won't hurt either...!!!
If anybody tries it, let me know how it comes out...I'm sure you won't be disapointed.
08-29-2003, 01:04 PM
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i found one that says its supposed to be like OG's, they didnt use cream cheese though. i've tried this one out and it turned out pretty good. I'll try yours out next time i make it.
1/2 cup butter
2 Tbls. cream cheese
1 pint heavy cream
1 tsp. garlic powder
salt and pepper - to taste
2/3 cup fresh grated Parmesan OR
2/3 cup fresh grated Romano cheese
1 lb. box fettuccine - prepared as directed
-In a medium saucepan, melt butter, then stir in cream cheese.
-When the cream cheese is softened, add heavy cream.
-Season with garlic powder, salt, and pepper.
-Simmer for 20-30 minutes over low heat, stirring constantly, until thick.
-Remove from heat and stir in cheese.
-Serve over hot fettuccine noodles.
2 Tbls. cream cheese
1 pint heavy cream
1 tsp. garlic powder
salt and pepper - to taste
2/3 cup fresh grated Parmesan OR
2/3 cup fresh grated Romano cheese
1 lb. box fettuccine - prepared as directed
-In a medium saucepan, melt butter, then stir in cream cheese.
-When the cream cheese is softened, add heavy cream.
-Season with garlic powder, salt, and pepper.
-Simmer for 20-30 minutes over low heat, stirring constantly, until thick.
-Remove from heat and stir in cheese.
-Serve over hot fettuccine noodles.
08-31-2003, 09:39 AM
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Originally posted by malu
i found one that says its supposed to be like OG's, they didnt use cream cheese though. i've tried this one out and it turned out pretty good. I'll try yours out next time i make it.
i found one that says its supposed to be like OG's, they didnt use cream cheese though. i've tried this one out and it turned out pretty good. I'll try yours out next time i make it.
I'm glad you posted this...i forgot to add the butter to my recipe...Ha!
That's what happens when you cook from memory...
08-31-2003, 09:41 AM
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The cream cheese makes it super-rich...comes out just like Olive Gardens dipping sauce...
Variations would be to leave out the Garlic & add in roasted red peppers, crab meat, etc. Almost like a warm dip.
Variations would be to leave out the Garlic & add in roasted red peppers, crab meat, etc. Almost like a warm dip.
08-31-2003, 12:35 PM
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Originally posted by chris3240929
Sure, in the second recipe...notice, there are two...
Sure, in the second recipe...notice, there are two...
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08-31-2003, 05:25 PM
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Originally posted by fahoumh
yeah, I saw it...I guess I should expect no less from a restaurant chain
yeah, I saw it...I guess I should expect no less from a restaurant chain
That being said, cream cheese adds a richness to the sauce that only it can. There are countless chains & smaller shops that use it to "round out" their sauces for consistent results. It basically fills in the voids of some weak product & thickens like almost no other ingredient can. I used it for years in the several restaurants I managed. Works great with ricotta cheese dishes also.
08-31-2003, 06:50 PM
#9
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I've never been to the Olive Garden, but I have had Alfredo sauce at East Side Mario's (I'm assuming they have a recipe similar to Olive Garden's) and it doesn't come anywhere NEAR real alfredo sauce made in the traditional Italian restaurant I visit.
If you use fresh, quality ingredients then what need could there possibly be to use shortcuts like this?
If you use fresh, quality ingredients then what need could there possibly be to use shortcuts like this?
09-01-2003, 05:32 PM
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Originally posted by fahoumh
I've never been to the Olive Garden, but I have had Alfredo sauce at East Side Mario's (I'm assuming they have a recipe similar to Olive Garden's) and it doesn't come anywhere NEAR real alfredo sauce made in the traditional Italian restaurant I visit.
If you use fresh, quality ingredients then what need could there possibly be to use shortcuts like this?
I've never been to the Olive Garden, but I have had Alfredo sauce at East Side Mario's (I'm assuming they have a recipe similar to Olive Garden's) and it doesn't come anywhere NEAR real alfredo sauce made in the traditional Italian restaurant I visit.
If you use fresh, quality ingredients then what need could there possibly be to use shortcuts like this?
I've got a simple cure for your problem though, if you don't like what's being posted in this thread, move on.
I'll be sure to look for you're post in this section though..."How to make an authentic Hot-Water sandwich". That's probably the only thing you really know how to make.
09-01-2003, 07:58 PM
#12
Shogun Assassin
Originally posted by chris3240929
Whatever dude. You don't have a clue, authentic or otherwise, posting shit like "using short-cuts" or the ingredients aren't fresh, etc. You've probably been to like one Italian restaurant run by mexicans & think you have a good idea of what 'real' italian is.
I've got a simple cure for your problem though, if you don't like what's being posted in this thread, move on.
I'll be sure to look for you're post in this section though..."How to make an authentic Hot-Water sandwich". That's probably the only thing you really know how to make.
Whatever dude. You don't have a clue, authentic or otherwise, posting shit like "using short-cuts" or the ingredients aren't fresh, etc. You've probably been to like one Italian restaurant run by mexicans & think you have a good idea of what 'real' italian is.
I've got a simple cure for your problem though, if you don't like what's being posted in this thread, move on.
I'll be sure to look for you're post in this section though..."How to make an authentic Hot-Water sandwich". That's probably the only thing you really know how to make.
09-02-2003, 06:09 AM
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My 10 years working with Italians from Manhattan as a saute chef means I have more than a clue.
But, I'm sure you're qualified as an expert on Italian cuisine. Especially since you have a 'family friend' that runs his own place...in Canada...
Thanks again for ruining my thread...I'll be sure to pay just as much attention to yours...
But, I'm sure you're qualified as an expert on Italian cuisine. Especially since you have a 'family friend' that runs his own place...in Canada...
Thanks again for ruining my thread...I'll be sure to pay just as much attention to yours...
08-16-2007, 04:39 PM
#14
Hey...thanks for the information dude. Olive Garden isn't my favorite Italian Restaurant, but they do put out consistant quality food.
I've got no problem using cream cheese in anything. It's geat...tastes good...and has less fat and calories than butter. Cream Cheese rules.
I've got no problem using cream cheese in anything. It's geat...tastes good...and has less fat and calories than butter. Cream Cheese rules.
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