This is the basic template for Alfredo Sauce. While there are a million substitutes out there, the staples (butter, heavy cream, and parm cheese) should not be omitted. This is the kind of sauce that take multiple tries, not because it is difficult to make, but because we all like it different ways. I make my Alfredo thick and rich. I allow the cream to thicken before adding parmesan And romano cheese. Use fresh whenever available. The pre-grated kind will give you lumpy results most of the time. Also, season the finished sauce with salt and peper (white pepper, if you care about looks) to taste.
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This is the basic template for Alfredo Sauce. While there are a million substitutes out there,...