You can cook with confidence and style
Master This Classic Alfredo Sauce...
You’ll Have Many Restaurant Recipes Mastered
It’s true! If you master my restaurant recipe for classic
Alfredo Sauce, you’ll be able to cook literally dozens and
dozens of other great tasting recipes with little or no
difficulty.
Once you have the garlic cream sauce, to make an Alfredo
pasta (like the one pictured) all you do is add the sauce to
the cooked (al dente) pasta.
The sauce is used for many sautés and pastas. Pasta and Seafood "loves" to be “married” with
this restaurant classic garlic cream sauce.
Restaurant Recipe: Alfredo Sauce
Preparation time: about 45 minutes. Number of servings: one quart, about 10 servings.
Use 4 ounces of sauce for every 6-7 ounces of cooked pasta.
Cooking Conversion Table
Ingredients:
1 quart heavy cream
1/4 pound butter (1 cube)
2 1/2 tablespoons garlic, chopped
1 cup white wine (chardonnay works well)
1 tablespoon sea salt
1 teaspoon white pepper
1 teaspoon garlic powder
Instructions:
In a 2 1/2 - 3 quart sauce pan over medium-low, heat the heavy cream to 170 degrees, using a
thermometer to be accurate and stirring frequently
In the meantime, melt the butter in another sauce pan and add the wine, garlic and salt and
pepper and bring to a boil over medium heat
Reduce heat to medium-low and cook until the volume is reduced by half
At this point, add the wine mixture to the heated heavy cream and stir for 15 more minutes (do
not boil)
That’s it! You're done!
If you are using the sauce immediately, simply pour or ladle sauce over hot pasta in a pasta bowl
and garnish with freshly grated Parmesan cheese. However, if you do not use the Alfredo Sauce
immediately, you must refrigerate it in a shallow pan (2” deep) uncovered until cold. Once cold,
you can transfer it to a deep container.
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