Olive Garden Alfredo Sauce
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Olive Garden Alfredo Sauce at Home
Everytime I take my family to Olive Garden, somebody always orders the Alfredo Sauce. Whether it be Fettucini Alfredo or just a boat of sauce to go with breadsticks, there’s always Alfredo Sauce on the table. We can’t always get to Olive Garden for dinner, but now I can make the same Alfredo Sauce at home quickly and easily with this recipe! And now that I’ve made it once, it’s so delicious my children are asking for every night.
Simple Techniques to Make Olive Garden Alfredo Sauce at Home
The secret to Olive Garden Alfredo Sauce is egg yolks. If you’ve ever work with egg yolks you’ll know you have to temper them before placing them in with all the hot ingredients. This is easily done by placing the yolks in a separate bowl then adding a ladle full at a time of hot ingredients, continually whisking until it’s incorporated. This is an easy way to work the eggs so they don’t end up scrambled in the milk. The technique is easy to use and once you’ve done it, you’ll find other recipes to use this in as a thickening agent such as homemade puddings and other sauces.
- 1 ½ C milk
- 1 ½ C heavy cream
- ½ C Parmesan, grated
- ½ C Romano, grated
- 6 egg yolks
- salt and pepper
- Heat milk and cream in saucepan until it begins to simmer. Turn off heat. Whisk in cheese, then remove from heat.
- Place egg yolks in a bowl and whisk. Add about half of the hot milk and cream mixture to the eggs slowly, whisking continually.
- Slowly add egg mixture back into remaining cream mixture. Place back on low heat and stir continually until simmering.
- Remove sauce from the heat to thicken.
- Season to taste with salt and pepper.
What to do with Your Olive Garden Alfredo Sauce
Olive Garden Alfredo Sauce goes well with a lot of different dishes. You can serve it over pasta such as linguine or fettucini, you can dip breadsticks in it (or garlic bread which seems to be my family favorite) and you can also make baked pasta dishes with it. My favorite is to mix the Alfredo Sauce with rotini pasta, place it in a bowl, and top it with red sauce. Sprinkle mozzarella and parmesan cheese on top and then run through the oven for about 20 minutes on 350 degrees. It makes the perfect quick casserole for a weekday meal.
1 ½ C milk
1 ½ C heavy cream
½ C Parmesan, grated
½ C Romano, grated
6 egg yolks
salt and pepper
Heat milk and cream in saucepan until it begins to simmer. Turn off heat. Whisk in cheese, then remove from heat.
Place egg yolks in a bowl and whisk. Add about half of the hot milk and cream mixture to the eggs slowly, whisking continually.
Slowly add egg mixture back into remaining cream mixture. Place back on low heat and stir continually until simmering.
Remove sauce from the heat to thicken.
Season to taste with salt and pepper.
Anyway you look at it, Olive Garden Alfredo Sauce is simple and delicious!