The key to alfredo sauce is this; equal parts cream, butter and parmesan. Alfredo will always appear thin when done, then thicken upon standing and it will always taste like the strong cheese it is-There should be no mistake. Also Real cream, not 1/2&1/2. If you only have 1/2&1/2, use a conversion chart and add appropriate butter to make it heavy cream. Other than that, this recipe is great if you're looking for a lower fat creamy meal-This recipe is not alfredo sauce, It's garlic cream sauce with parmesan garnish. Very tasty, but not alfredo.
Was this review helpful?
5 users found this review helpful
The key to alfredo sauce is this; equal parts cream, butter and parmesan. Alfredo will...