alfredo sauce

[triton]

anyone have a good homemade recipe for this? Or a recipe for seafood linginue? Thanks.

Dave.

 

[mommabear]

1 Pint Heavy Cream
8 oz Shredded (not the powder stuff!) Parmesan Cheese
8 oz Shredded Romano
16 TBS. Butter (not margarine) = 2 sticks
6-8 Cloves Garlic, Crushed, Pressed or Finely Chopped
1/4 Sweet Onion, Finely Chopped
Large Saucepan
Whisk or scraper
Patience

Melt your butter on medium heat.. add the onions and garlic.. do not brown... just simmer until soft... turn the heat down to med low , add the cream and both of the cheeses..whisk, stir continuously until it is all melted and nice and thick. " Patience" ( while you are stirring.. have whisky in hand and enjoy )

Remove from heat and toss with the linguinne you already cooked ahead of time

 

[David L]

Don'T forget the white wine that you make a reduction before using the cream and the cheese

 

[mommabear]

No wine in this basic sauce

 

[mommabear]

double post

 

[Gatehouse]

I usually sweat onions and garlic ina little butter, deglaze with white wine, add cream and reduce. Then I mix in grated cheese and swirl in some butter at the end. A pinch of nutmeg is traditional in Alfredo, too.

 

[mommabear]

That pinch of nutmeg is great in so many dishes

Triton.. how'd you make out hun?

 

[Win94]

I pinched Meg once. She kicked me in the nuts and then she, uhhh never mind.

 

[triton]

That pinch of nutmeg is great in so many dishes

Triton.. how'd you make out hun?

Gonna do it this weekend Liz. Should be good. Thanks for the help.

Dave.

 

[jacky]

That pinch of nutmeg is great in so many dishes

Triton.. how'd you make out hun?

Nutmeg is the key to any white sauce.

Jacky