I like the flavor combo... it does have some problems though. First, it is about as unhealthy in fat and sodium content as you can get. Lots of butter, plus 2 cheeses, sour cream, milk and half and half plus a whole TB of salt. I could not bring myself to do it to my arteries! Plus other posters noted that the sauce is too thin/runny. So, I cut the butter from 6 to 4 Tb , the salt from 1 Tb to 1 tsp. I eliminated the half and half. Did not miss it a bit because even without the half and half the sauce was still a little too thin. Reading through the reviews there were several folks that commented that it came out grainy. That one is easy to figure out. They did not properly cook the flour and butter together long enough to make the roux/the base of the cream sauce. If you don't cook the flour in the butter long enough before adding the milk it WILL come out grainy. Basic cream sauce 101 there. In the end it still came out a bit bland/does not taste like Alfredo sauce. I added 1/4 tsp of black pepper and 2 more crushed garlic cloves. (FWIW the cloves I was using were on the small side). Also had to make more roux to add 2 more TB of flour too thicken it up. Did like the end product....but with a lot of changes. As Is Written.......it is bland and runny. One previous poster was accurate when they said it was more like cream of chicken soup as written.
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I like the flavor combo... it does have some problems though. First, it is about as unhealthy...