This recipe was kind of "meh" to me. While it had all the ingredients needed to make a good fettuccini alfredo base, I found the measurements were way off and the technique didn't really work out as well as I hoped. The end result was chicken alfredo, but all the beautiful flavours I had developed were lost when I had to add gratuitous amounts of milk and sour cream to reverse the weird grainy paste that was made after I added my first measurement of milk to the flour/butter mixture. In the end I was able to save it and had a pretty good dinner, but not following these instructions. So all in all, I'll use this as a rough base to make my own alfredo sauce but won't follow these instructions exactly.
FYI, if you find you use this recipe and by the end find it very bland, try adding a bit more salt and a bit of lemon juice. It does a pretty good job of bringing out the flavours.
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This recipe was kind of "meh" to me. While it had all the ingredients needed to make a good...