I finally decided to try making my own alfredo sauce, and picked this recipe. (And I'll never go back!) After reading a few other reviews, I doubled the recipe, and made just 3 small changes. 1) I didn't have quite enough heavy cream, so I used some half and half also. 2) While melting the butter in the saucepan, I added about 2 cloves of diced garlic. 3) I used only parmesan cheese. I LOVED THIS RECIPE!!! It was SO good! Scrumptious!! I'm craving it again just typing about it! :) It was easier than I expected it to be, and the results were fantastic!! The texture was great for me - definitely not too thin or watery as others' turned out. It was thick but smooth and creamy, and the flavor was rich and full, but not overpowering. I did take the advice of a reviewer not to add the egg yolks in directly, but to mix them with some of the sauce in a separate dish, and add it all back in together. Also, when adding any ingredient, I added it SLOWLY, while stirring. I'm SO glad I found and tried this recipe - I'll use it over and over - it got RAVE reviews around our table! Thanks for sharing! My alfredo-eating life has been changed!
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I finally decided to try making my own alfredo sauce, and picked this recipe. (And I'll never...