Description
This Olive Garden Alfredo Sauce Recipe delivers a silky restaurant style cream sauce made with butter garlic a light roux milk and heavy cream finished with high quality grated cheese choices like Cabot or Tillamook Parmesan and Tillamook Provolone or Sargento Mozzarella for a smooth melt and classic flavor
Ingredients
1/4 cup butter
1 tablespoon minced garlic
2 tablespoons all purpose flour
1 1/2 cups milk
1 1/2 cups heavy cream
1/2 cup Cabot Parmesan or Tillamook Parmesan grated
1/2 cup Tillamook Provolone or Sargento Mozzarella grated
Salt and freshly ground black pepper to taste
Instructions
Warm a medium saute pan over medium heat then add the butter and let it melt gently without browning
Add the minced garlic and cook briefly until fragrant while stirring constantly to avoid any browning
Sprinkle the flour into the melted butter and garlic then stir to form a smooth paste creating the roux
Slowly pour in the milk while whisking constantly to prevent lumps continue whisking as you add the heavy cream until the mixture is evenly combined
Bring the mixture to a gentle simmer while stirring frequently and avoid a rapid boil which can break the sauce
Gradually add the grated Cabot or Tillamook Parmesan a small handful at a time stirring until fully melted and incorporated
Add the grated Tillamook Provolone or Sargento Mozzarella and stir until the sauce becomes glossy and smooth
Season with salt sparingly remembering the cheese adds saltiness then add freshly ground black pepper to taste
Remove the pan from heat once the sauce reaches a thick velvety consistency and serve immediately over warm pasta or as a dipping sauce for breadsticks
Notes
Use freshly grated cheese for best melting and avoid pre shredded blends that include anti clumping agents
Keep all dairy at room temperature before combining to reduce the chance of lumps and to help the cheese melt evenly
If the sauce becomes too thick whisk in a small splash of warm milk to reach the desired consistency
Reserve a little pasta cooking water when preparing noodles to help the sauce cling and create a restaurant style finish
To reheat cooled sauce warm it gently over low heat stirring in small amounts of milk until smooth avoid high heat to prevent separation
Store leftover sauce in an airtight container in the refrigerator for up to three days or portion and freeze briefly then thaw overnight in the refrigerator before reheating