"Don't even bother wasting your time making the usual boring alfredo!! Try this sauce and you'll never go back. The flavors are amazing and will impress any guest. One can never go wrong with white wine and garlic blended into a thick creamy peppery sauce." — Claire
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large shallots, sliced thinly
1 1/2 cups
white wine, divided
ground white pepper to taste
heavy cream at room temperature
salt to taste
I first found this recipe on this site in 2002, and made the dish for my then boyfriend, and now husband. It's still a regular on my home menu. I made some initial changes, which perfected the recipe for us and which I've kept all these years: 1) I omit the lemon juice altogether 2) I add about 1/4 cup chopped parsley which adds beautiful color, scent and a slight lemony flavor that makes up for the missing lemon juice and 3) I always saute shrimp or chicken in the pan with garlic and olive oil FIRST, then spoon it onto a dish and set aside, before using the same pan to make the sauce. This will add a lot of flavor to the sauce. Then after the sauce is made, add back the shrimp/chicken along with cooked pasta, mix and then dish up and serve. GREAT!
I thought the sauce was a little sour, but that's maybe because of the white wine, that I used. Next time I will be more careful when adding the lemon juice.
I would suggest adding smoked salmon, fresh basil or bacon to the sauce.
To truckerdoo--the sauce curdled because you used milk and not heavy cream as the recipe indicates. There is not enough fat in milk to keep the sauce from breaking. If you're trying to make the recipe lower in fat you'd need to experiment with a combination of heavy cream and milk to keep the sauce from breaking.
From reading the reviews that others had posted, one would gather that these were submitted my inexperienced members...milk? (8^D)
I tried your recipe, and my friends and I were extremely pleased with the results. Not too difficult; not too time consuming. The cream came out very rich and flavorful, and I believe that by estimating the amounts of wine, garlic and lemon juice, I was able to achieve a wonderful balance. (I try to use recipes as a foundation for creation rather than direct instruction - this allows me to experience how different amounts of ingredients will effect the end result and to adjust for different tastes geographically...)
Thank you for providing a wonderful foundation for a memorable dinner with my closest friends.
An absolutely great basis really for your own recipes. For example try adding bacon when frying the garlic. My only complaint was that it was too runny. So I'll use slightly less wine next time. But it's definitely a keeper.
Followed this recipe exactly and the flavor was good but the consistency wasn't the best. Be sure to constantly watch the sauce because the wine reduces super fast - I moved away from the pan and when I returned the shallots were almost ready to burn! But the flavor was excellent, and I'll probably try this recipe again with a constant eye on the pan.
Quite tasty. Although next time I will cut the lemon in half. I found it a little overpowering
for my taste. I also added a tbs of flour to the sauce, as I found that it didn't
thicken at all. Other then that it was quite good. Will make again :)
sooo yummy! I have made this over and over and it always turns out yummy. I didnt have any shallots last time, so I made it with red onions... i think it was even better.
* Percent Daily Values are based on a 2,000 calorie diet.
White Wine and Garlic Dream Cream
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 234
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