My Alfredo Sauce

Char | Posted on October 8, 2020 |

I was asked yesterday by one of my web design clients how I make my Alfredo Sauce.

I am not a cook who measures items usually as I have been cooking so long I just cook based on
visual measurements and taste.

First the base ingredients of the sauce:

I use:

Mushrooms,Spinach,Shallots , Spring Onion and any or all of the following meats,(remember the Seafood goes in last after you have cooked
the chicken otherwise the seafood is overcooked)Scallops,Lump Crab meat,shrimp, Lobster

I season and cook my chicken first for about 30 min.

I use butter,salt,pepper,old bay and a little rosemary to season it as it broils.
Then once tender I take it out, let it rest for about 1 minute and then slice it.(make sure there’s no pink meat)

At this point I steam the seafood. I take a pot and fill to about one and a half inch high with water, butter, salt and old bay.
Bring it to a steam boil for about 15-20 min.

For the shellfish make sure its pinkish orange and firm but moist as an indication its finished. Meat on any seafood should
appear almost a Pearly white consistency to let you know its done.

For Scallops make sure they have been seared in a pan of butter and old bay first and have pearly but firm consistency inside so you
know they are not raw.

Next its time to add the sauce!

But here is a bit of what I personally do to make my sauce.

I use 2-3 sticks of butter depending on how large of a pot of sauce I am making.

I use the following types of cheeses. (I usually use the bagged version combined w block version and
again according to how much you want and how thick and creamy you like it)

Asiago
Romano
Mozzarella (don’t go overboard w this one or sauce will be stringy)
Parmesan

2 jars of pesto
One jar of minced Garlic or Freshly minced Garlic ,whichever you prefer
Salt
Pepper
Oregano
Old Bay

And the main ingredient of any good cream based sauce THE CREAM, I use heavy cream sold in the milk section.

I also just FYI use that same cream in my Mac and Cheese dishes.

Next I then cover all the sauce items in a pot and put in the oven to mix and mesh. You must keep stirring every 10 min or so to make sure the heavier Mozzarella cheese melts into the sauce nicely so it doesn’t string like it does on Pizza.

Let this cook on about 275 degree heat for about 35 min or until the sauce has the consistency you like.

Enjoy!

Remember to taste as you cook to make sure you have ENOUGH FLAVOR.