Alfredo Sauce

Last night as Jason and I made waffles for dinner, we were discussing how good Olive Garden Alfredo sauce is. Then we went on to realize that dinner at Olive Garden would have tasted much better than our waffles. We could not complain since the kids both ate a lot of the dinner and that just makes us happy. So anyway, I thought that I would post the recipe for Olive Garden's Alfredo sauce. Now, we have tried to make this before. I say tried because it was good, but it was not quite the same as going to Olive Garden. Of course nothing is the quite the same as going out, right? So try it for yourselves, and let me know what you think!

Alfredo Sauce (Olive Garden)

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

* 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.

Now, If you do not want to buy or have the Romano cheese, or if you want a much simpler recipe, here is another that is a favorite at our house and always turns out great.

Mom's Alfredo Sauce

1/2 cup butter
1/2 pint cream
3/4 cup Parmesan cheese
pinch of salt

* Melt butter and cream together in sauce pan
* Add the cheese and salt.
* Mix well over medium heat.