A copy of Olive Garden's Alfredo Sauce. A great alternative that uses no butter or cream cheese.
Quantity
0
Quantity Unit
Prep Time (minutes)
5
Cook Time (minutes)
20
Ready In (minutes)
25
Ingredients
Amount
Measure
Ingredient
2
cups
Milk, filled, fluid, with blend of hydrogenated vegetable oils
2
cups
light cream
1
cup
grated parmesan
4
large
egg yolks
Steps
Sequence
Step
1
Heat Cream and Milk in large sauce pan over medium-low heat until just simmering, careful not to scald mixture.
2
Once bubbles form around edge of the mixture, remove from heat, and whisk in parmesan. Added parmesan can be added to taste.
3
Separate yolks from egg whites and put into mixing bowl.
4
Allow mixture to cool before proceeding. Very slowly add cooled mixture to yolks, whisking the whole time, tempering eggs to the temperature of the mixture.
5
Once eggs have been incorporated into the mixture in the mixing bowl, return used mixture and incorporated yolks to the sauce pan and mix thoroughly.