How to Make Creamy Alfredo Sauce
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s:updates:youtube:UC4tAgeVdaNB5vD_mBoxg50w:gu9qwFQtyss",[]
,[]
,"",,[]
,"103389704118024798231",[]
,"https://lh6.googleusercontent.com/-s81TI7qudxQ/AAAAAAAAAAI/AAAAAAAAABQ/T8ZiTI_vfk0/photo.jpg",,"nice pasta пишет: https://www.youtube.com/watch?v=gu9qwFQtyss&google_comment_id=z13tg3gpqxndtvzgb04cf505zr3wehjicjw
пишет: Youtube
alienboyguitar пишет: What! No flour to start off as a rue?!??
FarmGirl Goo пишет: Wouldn't the yolk get cooked dumping it into the hot sauce?
chan ngo пишет: take it off the heat before adding the egg, PLAYA!
Greyswyndir пишет: That isn't necessary. It's called a "liaison" (French cooking term; adding an egg-yolk to a sauce to enrich it). As long as you whip the egg into the sauce quickly there isn't any need to worry about "cooking" it. I've done this literally hundreds of times and never had a problem, even when making a Carbonara sauce (which is pretty much all egg-yolks mixed with a bit of pasta water and cheese).
shikha singh пишет: Can u use milk instead of heavy cream
fnfona1992 пишет: the best food channel ever <3
Allrecipes пишет: Thank you for your question. The trick is to add the egg yolk slowly, while constantly stirring the sauce. That way it will incorporate with the sauce without scrambling. Enjoy!
Allrecipes пишет: Garlic would be a great addition to this sauce! Enjoy :)
kleash пишет: That's why she used egg yolk as a thickening agent. high-class restaurants don't use flour for alfredo sauce.
Allrecipes пишет: Thanks!!
LuvGokunut пишет: Hands down the best alfredo sauce I have ever had or made. All you professionals arguing otherwise can say what you like, but this one cannot be beat!
Allrecipes пишет: Hi Brett, you can certainly add garlic, parsley and crushed pepper to this sauce. Great additions :)
alienboyguitar пишет: Rue and Roux are both the same. Try google :)
Greyswyndir пишет: The cream really doesn't need to reduce. The cheese and the egg-yolk are what thickens the sauce. As the sauce cools it also becomes thicker. You can reduce it if you like (if you're using heavy cream there isn't any need for a reduction). How did the shallot's affect the taste? They are very strong so I'm guessing you didn't use a lot?
Allrecipes пишет: Thank you for your question, Julie. Nutmeg is a very traditional ingredient in cream sauces. If you are not a fan of the nutmeg flavor, you can certainly leave it out of this recipe.
Sea Valdez пишет: do you have to use nutmeg?
Greyswyndir пишет: When I make my ricotta mixture for lasagna I add nutmeg, a little sugar and (Sicilian way) some orange zest. It all depends on how you want it to taste. For me, I don't want my Alfredo like that. I want a bit of a sharper and rich sauce. I use both Parmesan and Romano in my Alfredo, though the original only calls for Parmesan and "double-butter", i.e., no cream at all.
Allrecipes пишет: Yes, you can use milk instead of heavy cream. It might not turn out as thick or rich, but will still be delicious! Enjoy :)
Greyswyndir пишет: Exactly, no flour is needed at all. The cheese and the egg-yolk are all that is needed. The sauce isn't cooked separately either. Once the pasta has been drained it's thrown back into the same pot it was boiled in, then light cream is added (depending on the specific recipe), the cheese, an egg-yolk, some freshly ground or cracked pepper, etc. I've done it that way many, many times. But one can make the sauce in a separate pot. I'm going to try it tonight because I'm changing my recipe.
Phily6969able пишет: I think the egg yolk was the thickener and the cheese. I would have used a whisk when you put the egg in.
Ashley James Williams пишет: No ruex in Alfredo. As @Unicron said below, the cream needs to reduce. Maybe by half is correct, but I do it till a sheen is apparent and the sauce is nappe (coats the back of a spoon), I like to use Grana Padano cheese. And I always use garlic and shallot in mine.
Allrecipes пишет: Thanks for your great suggestion! :)
ejsarceno пишет: What cheese can I use aside from parmesan? Can I add any kind of cheese?
Greyswyndir пишет: Seriously Phil? You do realize that Italy is made up of different regions with different styles and methods of cooking, different ingredients, some use strictly olive oil for their fat and others butter, some both olive oil and butter mixed. The original Alfredo "sauce" wasn't even a true sauce, simply what the Italian's call "double butter" melted over Fettuccine, mixed with Parmigiano-Reggiano, cracked pepper, and a dash of salt. That's it, the original Alfredo, notice there is no garlic.
Greyswyndir пишет: That's a myth. Garlic is used when needed in Italian food, it isn't added to every dish by any means.
Made Evan P пишет: you don't need a roux to make alfredo, you don't need a bechamel.
calizess пишет: Hi. Thanks for recipe. I use full fat milk (could not find heavy cream) and as I add the parmesan, the whole thing runs sour, and I have tiny flakes separate in the oil, rather than the homogeneous creamy mass. I cook it on low heat and keep stiring. what do I do wrong?
Dying Upon The Truth пишет: yes 5 tars because u dont know how much cost parmegana cheese lol first and 2nd why u say creamy sauce when u already say 200gr of creamy sauce heavy sauce when is the best to show us how to make the creamy sauce
Bastian Simrajh пишет: Ah no, a good alfredo sauce does not have that. But then again, you're a waitress so I guess you're the expert here.
Phil Perry пишет: Ehm...where is the garlic?There is no real italian sauce without garlic.
drakath43 пишет: hahahaha
julie nguyen пишет: Do you need the nutmeg?
Greyswyndir пишет: It looked lumpy to me also. It is necessary to make the sauce a bit thin (while hot) as it will quickly thicken up on the plate as it cools down. The original Alfredo was made for a pregnant woman and contained no cream at all. Originally the chef used "double-butter", apparently a product I've never seen in America. Basically just double-butter, salt, pepper, and cheese.
Rechelle Manez пишет: first of all, a good alfredo sauce has a flour on it (butter and flour combination to make a rue, for thickening)... and i'm working in a restaurant, they put red and green bell pepper to taste which makes it incredibly delicious.
ps: you didn't whisk your egg yolk immediately when you put it in the sauce, so it curdled a bit...
Made Evan P пишет: roux*
Jennifer S пишет: equal parts butter and flour
Amy Jean пишет: nutmeg in alfredo sauce?? interesting...........
Greyswyndir пишет: If you only have milk you can make a roux (melted butter with equal parts of flour mixed together; cook for at least a minute or two in order to cook out the "pasty" taste of raw flour). Once your blonde roux has been properly cooked any liquid you add to it will immediately thicken up (the amount of liquid you want thickened will depend on how much roux you make). Remember to take into account the amount of cheese you will use as the cheese also acts a thickening agent.
l0ginl0ck пишет: dit you
Allrecipes пишет: Thank you for your question. You can use extra Romano cheese or Mozzarella cheese. Enjoy!
Jennifer S пишет: it might even be a good idea to whisk the egg in its own bowl and add a bit of warm sauce to temper the egg, then add it into the pan btw
Robert Hubbard пишет: So because "and i'm working in a restaurant" you think its cool to try and degrade someone else's dish? Sorry get that your working at dennys or what ever, but this is how she like her dish.
Allrecipes пишет: Hi there. To get the homogeneous creamy mass you are looking for, you are going to want to use heavy cream.
Sea Valdez пишет: do you have to use nutmeg?
Greyswyndir пишет: No need as long as you mix it in quickly. I've made the dish hundreds of times and never had the yolk cook on me. The sauce always turns out smooth. I'm making it tonight. I usually make the sauce right in the pot but tonight I'm trying something different (I'm going to use some minced garlic and a few tablespoons of chicken broth), hence I will need to make the sauce in a separate pot.
Thomas Jefferson пишет: IT'S SO F***** good
kake5594 пишет: gjcd
Phil Perry пишет: Name one authentic Italian sauce that doesn't contain garlic.
s:updates:youtube:UC4tAgeVdaNB5vD_mBoxg50w:gu9qwFQtyss",[]
,[]
,"",,[]
,"103389704118024798231",[]
,"https://lh6.googleusercontent.com/-s81TI7qudxQ/AAAAAAAAAAI/AAAAAAAAABQ/T8ZiTI_vfk0/photo.jpg",,"nice pasta пишет: https://www.youtube.com/watch?v=gu9qwFQtyss&google_comment_id=z13tg3gpqxndtvzgb04cf505zr3wehjicjw
пишет: Youtube
alienboyguitar пишет: What! No flour to start off as a rue?!??
FarmGirl Goo пишет: Wouldn't the yolk get cooked dumping it into the hot sauce?
chan ngo пишет: take it off the heat before adding the egg, PLAYA!
Greyswyndir пишет: That isn't necessary. It's called a "liaison" (French cooking term; adding an egg-yolk to a sauce to enrich it). As long as you whip the egg into the sauce quickly there isn't any need to worry about "cooking" it. I've done this literally hundreds of times and never had a problem, even when making a Carbonara sauce (which is pretty much all egg-yolks mixed with a bit of pasta water and cheese).
shikha singh пишет: Can u use milk instead of heavy cream
fnfona1992 пишет: the best food channel ever <3
Allrecipes пишет: Thank you for your question. The trick is to add the egg yolk slowly, while constantly stirring the sauce. That way it will incorporate with the sauce without scrambling. Enjoy!
Allrecipes пишет: Garlic would be a great addition to this sauce! Enjoy :)
kleash пишет: That's why she used egg yolk as a thickening agent. high-class restaurants don't use flour for alfredo sauce.
Allrecipes пишет: Thanks!!
LuvGokunut пишет: Hands down the best alfredo sauce I have ever had or made. All you professionals arguing otherwise can say what you like, but this one cannot be beat!
Allrecipes пишет: Hi Brett, you can certainly add garlic, parsley and crushed pepper to this sauce. Great additions :)
alienboyguitar пишет: Rue and Roux are both the same. Try google :)
Greyswyndir пишет: The cream really doesn't need to reduce. The cheese and the egg-yolk are what thickens the sauce. As the sauce cools it also becomes thicker. You can reduce it if you like (if you're using heavy cream there isn't any need for a reduction). How did the shallot's affect the taste? They are very strong so I'm guessing you didn't use a lot?
Allrecipes пишет: Thank you for your question, Julie. Nutmeg is a very traditional ingredient in cream sauces. If you are not a fan of the nutmeg flavor, you can certainly leave it out of this recipe.
Sea Valdez пишет: do you have to use nutmeg?
Greyswyndir пишет: When I make my ricotta mixture for lasagna I add nutmeg, a little sugar and (Sicilian way) some orange zest. It all depends on how you want it to taste. For me, I don't want my Alfredo like that. I want a bit of a sharper and rich sauce. I use both Parmesan and Romano in my Alfredo, though the original only calls for Parmesan and "double-butter", i.e., no cream at all.
Allrecipes пишет: Yes, you can use milk instead of heavy cream. It might not turn out as thick or rich, but will still be delicious! Enjoy :)
Greyswyndir пишет: Exactly, no flour is needed at all. The cheese and the egg-yolk are all that is needed. The sauce isn't cooked separately either. Once the pasta has been drained it's thrown back into the same pot it was boiled in, then light cream is added (depending on the specific recipe), the cheese, an egg-yolk, some freshly ground or cracked pepper, etc. I've done it that way many, many times. But one can make the sauce in a separate pot. I'm going to try it tonight because I'm changing my recipe.
Phily6969able пишет: I think the egg yolk was the thickener and the cheese. I would have used a whisk when you put the egg in.
Ashley James Williams пишет: No ruex in Alfredo. As @Unicron said below, the cream needs to reduce. Maybe by half is correct, but I do it till a sheen is apparent and the sauce is nappe (coats the back of a spoon), I like to use Grana Padano cheese. And I always use garlic and shallot in mine.
Allrecipes пишет: Thanks for your great suggestion! :)
ejsarceno пишет: What cheese can I use aside from parmesan? Can I add any kind of cheese?
Greyswyndir пишет: Seriously Phil? You do realize that Italy is made up of different regions with different styles and methods of cooking, different ingredients, some use strictly olive oil for their fat and others butter, some both olive oil and butter mixed. The original Alfredo "sauce" wasn't even a true sauce, simply what the Italian's call "double butter" melted over Fettuccine, mixed with Parmigiano-Reggiano, cracked pepper, and a dash of salt. That's it, the original Alfredo, notice there is no garlic.
Greyswyndir пишет: That's a myth. Garlic is used when needed in Italian food, it isn't added to every dish by any means.
Made Evan P пишет: you don't need a roux to make alfredo, you don't need a bechamel.
calizess пишет: Hi. Thanks for recipe. I use full fat milk (could not find heavy cream) and as I add the parmesan, the whole thing runs sour, and I have tiny flakes separate in the oil, rather than the homogeneous creamy mass. I cook it on low heat and keep stiring. what do I do wrong?
Dying Upon The Truth пишет: yes 5 tars because u dont know how much cost parmegana cheese lol first and 2nd why u say creamy sauce when u already say 200gr of creamy sauce heavy sauce when is the best to show us how to make the creamy sauce
Bastian Simrajh пишет: Ah no, a good alfredo sauce does not have that. But then again, you're a waitress so I guess you're the expert here.
Phil Perry пишет: Ehm...where is the garlic?There is no real italian sauce without garlic.
drakath43 пишет: hahahaha
julie nguyen пишет: Do you need the nutmeg?
Greyswyndir пишет: It looked lumpy to me also. It is necessary to make the sauce a bit thin (while hot) as it will quickly thicken up on the plate as it cools down. The original Alfredo was made for a pregnant woman and contained no cream at all. Originally the chef used "double-butter", apparently a product I've never seen in America. Basically just double-butter, salt, pepper, and cheese.
Rechelle Manez пишет: first of all, a good alfredo sauce has a flour on it (butter and flour combination to make a rue, for thickening)... and i'm working in a restaurant, they put red and green bell pepper to taste which makes it incredibly delicious.
ps: you didn't whisk your egg yolk immediately when you put it in the sauce, so it curdled a bit...
Made Evan P пишет: roux*
Jennifer S пишет: equal parts butter and flour
Amy Jean пишет: nutmeg in alfredo sauce?? interesting...........
Greyswyndir пишет: If you only have milk you can make a roux (melted butter with equal parts of flour mixed together; cook for at least a minute or two in order to cook out the "pasty" taste of raw flour). Once your blonde roux has been properly cooked any liquid you add to it will immediately thicken up (the amount of liquid you want thickened will depend on how much roux you make). Remember to take into account the amount of cheese you will use as the cheese also acts a thickening agent.
l0ginl0ck пишет: dit you
Allrecipes пишет: Thank you for your question. You can use extra Romano cheese or Mozzarella cheese. Enjoy!
Jennifer S пишет: it might even be a good idea to whisk the egg in its own bowl and add a bit of warm sauce to temper the egg, then add it into the pan btw
Robert Hubbard пишет: So because "and i'm working in a restaurant" you think its cool to try and degrade someone else's dish? Sorry get that your working at dennys or what ever, but this is how she like her dish.
Allrecipes пишет: Hi there. To get the homogeneous creamy mass you are looking for, you are going to want to use heavy cream.
Sea Valdez пишет: do you have to use nutmeg?
Greyswyndir пишет: No need as long as you mix it in quickly. I've made the dish hundreds of times and never had the yolk cook on me. The sauce always turns out smooth. I'm making it tonight. I usually make the sauce right in the pot but tonight I'm trying something different (I'm going to use some minced garlic and a few tablespoons of chicken broth), hence I will need to make the sauce in a separate pot.
Thomas Jefferson пишет: IT'S SO F***** good
kake5594 пишет: gjcd
Phil Perry пишет: Name one authentic Italian sauce that doesn't contain garlic.
You'll Need:
8 ounces cream cheese
3/4 cup grated Parmesan cheese
1/2 cup butter
1/2 cup milk
1/2 pound fettuccine, cooked and drained
1 clove garlic, minced
10 ounces large mushrooms, chunked
Procedures : In large saucepan, melt butter and saute garlic until almost soft. Add mushrooms and cook for about a minute.
In a saucepan, combine cream cheese, Parmesan cheese and milk. Stir over low heat until smooth. Add fettuccine and toss lightly.
Serves 4
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