Alfredo Sauce

We all love the indulging richness of an alfredo sauce - creamy, sweet, cheesy - sooo sinful! Culinary maidens is very proud to proclaim that we have mastered the perfect alfredo sauce. No grainy texture, no separation of fat, perfect blend of flavor - a masterpiece. The trick to a perfectly balanced alfredo is the cheese/cream ratio, and the right cheeses. Not to mention the fact that it cannot cool before serving. Once the cheese comes to room temp it seperates and hardens. The sauce is a tad trickily, but so worth it. Some recipes call for a broth, we're not entirely certain why. The flavor cannot be detected, and it thins the consistency. Another ingredient that we don't adhere to is adding mozarella cheese. Although the Italian notion is  romantic - Italian cheeses in an Italian sauce - the end result is far too grainy. The cheese cannot melt properly to establish a creamy texture. Gruyere is ideal. And the parmesano-reggiano adds that authentic Italian flavor. This famous sauce does not have to be complicated to be velvety, gorgeous. Try it and you'll see.

*Please read all instructions before attempting.

Recipe yields 1 quart.

- 3 T dry white wine

- 4 garlic cloves - 2 minced, 2 grated 

- 7 oz gruyere cheese

- 3 oz parmesano-reggiano

- 3 T sour cream

- 1/4 C heavy cream

- 1 tsp salt

- 1 tsp black pepper


1. The base for most of our white sauces is the multifaceted béchamel sauce. Ours is divine. Please refer to the link for this recipe. (Do not omit the grated nutmeg).

2. Once the bechamel sauce is completed add the cheeses, stir with wooden spoon until melted. Simmer for 2-3 min.

3. Add the garlic, wine, salt & pepper. Bring to a gentle boil, and simmer for 5 min. Stir frequently.

4. Then add the heavy cream and sour cream, simmer 10 min. The consistency should be thick, however not to the extent that it mimics cooked oatmeal. A tad thicker than the original bechamel sauce is what we're looking for. Serve immediately. This sauce cools quickly.