Alfredo Sauce Demystified
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 375.2
- Total Fat: 38.6 g
- Cholesterol: 113.8 mg
- Sodium: 478.3 mg
- Total Carbs: 1.4 g
- Dietary Fiber: 0.0 g
- Protein: 7.1 g
View full nutritional breakdown of Alfredo Sauce Demystified calories by ingredient
Introduction
Our sauce today: Alfredo sauce! Yes, this classic from Fettuccini Alfredo works for a wide variety of different applications. Chicken of all varieties, fish, veggies, etc. A pork chop smothered in this is pretty darned good. The recipe is pretty darned easy. Please for the love of all that is Holy, buy yourself a wedge of Parmegiano Regiano cheese, grate it yourself, and stay AWAY from the green can. You will thank you. Our sauce today: Alfredo sauce! Yes, this classic from Fettuccini Alfredo works for a wide variety of different applications. Chicken of all varieties, fish, veggies, etc. A pork chop smothered in this is pretty darned good. The recipe is pretty darned easy. Please for the love of all that is Holy, buy yourself a wedge of Parmegiano Regiano cheese, grate it yourself, and stay AWAY from the green can. You will thank you.Number of Servings: 2
Ingredients
-
4 Tb butter
1/2 C Heavy Cream
6 Tb Parmesan Cheese [NOT FROM THE GREEN CAN!!!]
Salt and pepper to taste
You may substitute or add asiago, romano or any hard white chese.
Directions
Our sauce today: Alfredo sauce! Yes, this classic from Fettuccini Alfredo works for a wide variety of different applications. Chicken of all varieties, fish, veggies, etc. A pork chop smothered in this is pretty darned good. The recipe is pretty darned easy. Please for the love of all that is Holy, buy yourself a wedge of Parmegiano Regiano cheese, grate it yourself, and stay AWAY from the green can. You will thank you.
Taken from myalfredosauce.com:
BEGIN QUOTE
Serves
2 servings
Ingredients
4 Tb butter
1/2 C Heavy Cream
6 Tb Parmesan Cheese
Salt and pepper to taste
Directions
Melt butter on low. Take off heat and add in cream, parmesan, salt, and pepper. Replace the pan and stir until the sauce is smooth, without letting it come to a boil.
END QUOTE
Pretty simple, no. That is the easy version. Here is the ‘hard’ version (I have added a few steps to increase the mouth feel and freshness of this dish. Inspiration was taken from Cooks Illustrated):
Serves
4 servings
Ingredients
4 Tb butter
1 1/2 C Heavy Cream
8 Tb Parmesan Cheese
Ground nutmeg
Salt and pepper to taste
Directions
1. Add butter and 1 Cup of cream to a pan. Bring to a gentle simmer and reduce by half. This should leave you with approx. 1/2 cup of liquid.
2. Remove from heat and stir in cheese, remaining cream, salt and pepper and grate four or five passes of nutmeg (about an 1/8 of a tsp, error on the side of less than more).
3. Stir until sauce is smooth and cheese is melted. Do not let sauce boil again if returning to heat.
4. Pour smooth sauce over chicken, veggies, fish, or that pork chop.
Again, it is rather simple.
There ARE a few tips and tricks. ALWAYS serve food with this sauce in a heated bowl or plate. 45 seconds in the microwave and your plate should be nice and warm. If not, a minute will do. DO NOT SERVE THIS SAUCE ON A COLD PLATE! I would say the same for Beurre blanc…it will just congeal and look and taste ‘less’.
Sauce too thick? 1 tsp of hot water will thin it out just right.
Add romano cheese, or asiago for a different kick. Parsely, basil or oregano and you get different twists. You could even add sour cream, crème fraiche or cream cheese, although this gets you out on the limb… Take your basic recipe and crumble bacon into it and you have a carbonara sauce…Throw carbonara over chicken or pork and enjoy!
Butter, cream, parmesan cheese. Low carb - -DIET- - food for those that enjoy the rich things in life!
O
Number of Servings: 2
Recipe submitted by SparkPeople user ODIROM.
Taken from myalfredosauce.com:
BEGIN QUOTE
Serves
2 servings
Ingredients
4 Tb butter
1/2 C Heavy Cream
6 Tb Parmesan Cheese
Salt and pepper to taste
Directions
Melt butter on low. Take off heat and add in cream, parmesan, salt, and pepper. Replace the pan and stir until the sauce is smooth, without letting it come to a boil.
END QUOTE
Pretty simple, no. That is the easy version. Here is the ‘hard’ version (I have added a few steps to increase the mouth feel and freshness of this dish. Inspiration was taken from Cooks Illustrated):
Serves
4 servings
Ingredients
4 Tb butter
1 1/2 C Heavy Cream
8 Tb Parmesan Cheese
Ground nutmeg
Salt and pepper to taste
Directions
1. Add butter and 1 Cup of cream to a pan. Bring to a gentle simmer and reduce by half. This should leave you with approx. 1/2 cup of liquid.
2. Remove from heat and stir in cheese, remaining cream, salt and pepper and grate four or five passes of nutmeg (about an 1/8 of a tsp, error on the side of less than more).
3. Stir until sauce is smooth and cheese is melted. Do not let sauce boil again if returning to heat.
4. Pour smooth sauce over chicken, veggies, fish, or that pork chop.
Again, it is rather simple.
There ARE a few tips and tricks. ALWAYS serve food with this sauce in a heated bowl or plate. 45 seconds in the microwave and your plate should be nice and warm. If not, a minute will do. DO NOT SERVE THIS SAUCE ON A COLD PLATE! I would say the same for Beurre blanc…it will just congeal and look and taste ‘less’.
Sauce too thick? 1 tsp of hot water will thin it out just right.
Add romano cheese, or asiago for a different kick. Parsely, basil or oregano and you get different twists. You could even add sour cream, crème fraiche or cream cheese, although this gets you out on the limb… Take your basic recipe and crumble bacon into it and you have a carbonara sauce…Throw carbonara over chicken or pork and enjoy!
Butter, cream, parmesan cheese. Low carb - -DIET- - food for those that enjoy the rich things in life!
O
Number of Servings: 2
Recipe submitted by SparkPeople user ODIROM.