How to Make the Perfect Creamy Alfredo Sauce

It may take a while, but making a homemade Alfredo Sauce does not have to be a true headache!

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 Pint Heavy Cream
• 8 oz Shredded (not the powder stuff!) Parmesan Cheese
• 8 oz Shredded Romano
• 16 TBS. Butter (not margarine) = 2 sticks
• 6-8 Cloves Garlic, Crushed, Pressed or Finely Chopped
• 1/4 Sweet Onion, Finely Chopped (or) equivalent amount of Shallots
• Large Saucepan
• Whisk or Silicon scraper/stirrer
• Patience
• SERVES 8-10 AVERAGE (depending on final usage)

1. 

   Melt the Butter slowly in the pan, add the Garlic and Onion then bring the temperature up to just above medium low heat, allowing it to fry a bit. Stop the frying and bring the temperature back down to medium low before the Butter browns.

2. 

   Once you have the Garlic, Onion and Butter ready, leave it on medium low and get ready to stand there awhile ;) . Add the Heavy Cream and the Parmesan and Romano Cheese.

3. 

   Stir it regularly, the trick is simple as that...do NOT leave it. It will scorch. When you do not see any more solids and it is think, it is ready, add to any of your favorite pasta' s or to a pizza shell to enjoy!

4. 

   Enjoy the fact that you have convinced two cheeses that don't want to melt in almost direct flame to melt into Heavy Cream, that likes to scorch easily, then blend that with Butter, a fat that wants to separate from everything, and all rather easily!

Tips & Warnings

• Chicken is the favorite for pasta Alfredo.
• Pizza makes an excellent media for Alfredo, just add Mozzarella and whatever toppings you want.
• Adding different cheese is not unheard of, be creative!
• If your arm is getting tired, have someone stir for you a bit (if you trust them!) or take it off the burner, stir a bit till it cools a bit then take a break (remember to turn off the burner!), it will take a bit longer but depending on how much you are making it does take a long time!
• Do NOT leave it alone unless taking a break as described in Tips.
• Do NOT get in a hurry, turning it up will not help!

[michaelinasmom]

on 6/18/2009 I love alfredo. Definitely am going to try this recipe sometime and report back. 5*