Olive Garden Fontina Alfredo Sauce Recipes

THE REAL OLIVE GARDEN ALFREDO SAUCE

Steps:

• 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.
• 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).
• SEASON to taste with salt and black pepper.
• Serve over your favorite pasta.

OLIVE GARDEN ALFREDO SAUCE

Steps:

• On medium heat, add butter, garlic, and flour until butter is melted. Do not brown garlic.
• Whisk in the heavy cream until hot.
• Slowly add the freshly grated cheeses into the hot cream mixture. Finally add the salt and pepper. Stir often to make sure no cheese settles at the bottom.
• Simmer until all the cheeses are melted and the sauce reaches the desired thickness. Do not let this sauce boil, or it will begin to separate and the cheeses will become grainy.
• Serve with pasta and garnish with freshly grated pecorino romano cheese (used by restaurant), if desired.

OLIVE GARDEN FONTINA ALFREDO SAUCE

Steps:

• Brown Garlic puree.
• Then add butter til melted.
• Add heavy cream and milk.
• Add parmeasan cheese, fontina cheese, salt and pepper.
• Stir on medium high until thickens.
• Turn off heat and continue to stir.
• Serve over cooked alfredo noodles.

COPY CAT OLIVE GARDEN FONTINA CHEESE SAUCE

Steps:

• 1. In a saute pot whisk flour into melted butter. Pour milk continuously stirring. Add Cajun seasoning, pepper, garlic salt/powder. Add cheese and melt. Keep stirring! This sauce thickens up quick so feel free to add a bit more milk to thin it out a little.
• 2. Serve this over penne pasta with peas topped with blackened chicken or any other pasta/veggies and meat.
• 3. Enjoy!

OLIVE GARDEN FETTUCCINE ALFREDO

Steps:

• In a medium saucepan, melt butter.
• When butter is melted, add cream cheese.
• When the cream cheese is softened, add heavy cream.
• Season with garlic powder, salt, and pepper.
• Simmer for 15-20 minutes over low heat, stirring constantly.
• Remove from heat and stir in parmesan.
• Serve over hot fettucine noodles.

OLIVE GARDEN ALFREDO SAUCE.

Steps:

• In double boiler, melt butter. Add garlic--do not let brown. Add pepper, milk, and cream. Bring up to 185 degrees.
• Stir fast with whisk while shaking in parmesan. Continue whisking until it's a smooth sauce.
• For thicker sauce, add more parmesan or even grated romana.
• (Does not reheat well and is thrown out after three hours at the "Garden".).

OLIVE GARDEN FETTUCCINE ALFREDO

Steps:

• Cook and drain the pasta according to package directions.
• In large saucepan combine cream cheese, Parmesan, butter and milk, stirring constantly until smooth.
• Toss pasta lightly with sauce, coating well.
• Leftovers freeze well.

BETTER-THAN-OLIVE GARDEN® ALFREDO SAUCE

Steps:

• Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes.
• Stir Parmesan cheese into cream mixture and simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella cheese to sauce; cook and stir until cheese is melted, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to serving plates. Spoon sauce over pasta.