Monday, October 8, 2012

Olive Garden's Alfredo Sauce

"I have been trying to duplicate Olive Garden's Alfredo sauce for a long time, but I could never figure out how to do it.  I have been on their website before, but this recipe didn't used to be there.  I found someone had pinned it on Pinterest and I couldn't wait to try it.  I do have to say the consistency is exact, but the sauce did not taste as cheesy as it does in the restaurant.  Sprinkling extra Romano and Parmesan on top makes it taste more like the restaurant, so I wonder if you can add more cheese when cooking it without messing up the consistency.  I also did not add enough salt the first time, so we used a little at the table."


1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste


  1. HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
  2. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).
  3. SEASON to taste with salt and black pepper. Serve over your favorite pasta.

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