Alfredo Sauce Demystified

Alfredo Sauce is something a lot of people only eat while dinning out. OR they buy it in a jar or package at the supermarket. I have always loved Alfredo Sauce and it wasn’t until I went to culinary school that I learned how easy it is to make. It’s also extremely versatile in that you can add any number of things to perk up the dish and make it a really nice meal for you family or guests. Once you give this a try, you will see that you always have a great stand by recipe you can whip out whenever you need a quick, easy meal.

You won’t believe how simple this is. Alfredo is reduced cream, parmesan cheese, salt and pepper….that’s it! But, there are a couple tips that will ensure you get great results every time.

You need:

1 Pint of Heavy Cream
1 Cup shredded or grated Parmessan Cheese
Salt and Pepper to taste

To begin, a pint of heavy cream goes into a saucepan over medium heat.

NOTE: DO NOT ever EVER leave cream cooking without at least one eye on it. As soon as it starts to boil you need to turn it down to a simmer. It can quickly boil over and flame on the stove if you aren’t watching it.

Once you reduce it by 1/3 to ½ (depending on how thick you want it, the more you reduce it the thicker it will be in the end) you can turn the heat down to low and add a couple good handfuls of grated or shredded parmesan cheese some fresh cracked pepper. Allow the cheese to melt in, stirring it frequently and taste it before you add any salt. Some Parmesan cheese is pretty salty.

NOTE: It is VERY important you do not leave it simmering when you add the cheese or it will separate and clump up, never to homogenize in your sauce again.

You now have a basic Alfredo Sauce! Pour it on cooked pasta and you have a meal. But what can you do to make it even better? The great thing here is that the possibilities are endless. You could add leftover roast chicken or sautéed shrimp, a couple handfuls of frozen peas and some chopped basil. You might want to go all veggie and pour some sautéed seasonal veggies into the cooked sauce. You could substitute Pecorino or Romano cheese, or use a combination. You can also add any fresh herbs you choose when the sauce is just about ready to give it a fresh and lively kick. You could also use it in Lasagna in alternating layers with red sauce.

My favorite: I start by sautéing two cups of sliced mushrooms in olive oil with fresh thyme and onion. When they are cooked I then pour in the cream, allow it to reduce, add the cheese and season with salt and pepper. I have a beautiful Mushroom Alfredo I can serve by itself or with a few slices of roast pork. YUM!

Or, sauté sliced Italian sausage, onion and bell peppers until they are nicely caramelized. Then pour in the cream, let it reduce, add your cheese, season and create a savory sausage and pepper Alfredo.

So now you have it. Just remember the key to the sauce is just reducing the cream, adding the cheese and seasoning it. You can customize it by adding your own creative flare and use up some of those ingredients you have camping out in the fridge.

Worried about calories? Ok, I hear ya, you can make a cheater version of Alfredo with lowfat milk. Here is what you do:

Sauté whatever ingredients you are going to use then add two tablespoons of olive oil and two tablespoons of flour. Whisk it around allowing it to cook a bit. Add 3 cups of cold milk and whisk it in. Allow it to come to a simmer for 30 seconds. Then turn the heat to low and add the cheese just as before. It’s a lower calorie version….it’s not cream of course but it’s a pretty good substitute if you are concerned about the calories or fat content.

Ok, put your creative cooking hats on and have some fun this week with all things Alfredo!

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Alfredo Sauce Demystified
Tuesday, 27 October 2009

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Alfredo Sauce Demystified

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