Secret ingredient for Alfredo sauce!

[LPBeier]

Originally Posted by GB

I made fettuccine alfredo for dinner last night. Butter, heavy cream, parm, salt pepper. So simple and so delicious.

Years ago a restaurant in Vancouver, aptly named "Alfredo's" made the best Alfredo sauce I have ever had before or since. I got to talk to the chef once and asked what made the sauce so special - he said that not trying to make it special was the key.

The ingredients you mentioned, GB are exactly what he used. Of course he didn't give me amounts and it took me awhile to get it right! Oh, he didn't even use pepper but the waiter would come around with this huge pepper grinder and offer some for the top. A perfect addition!

[GB]

I actually left the pepper out because my kids don't enjoy it, but added some freshly fround to my plate.

Actually I should correct myself. I did not cook this. My daughter did. It was her first time making dinner and she did a great job!

[Rocklobster]

I've got to add a bit of white wine to my Alfredo. But, then again, I add wine to lots of things. Especially myself...
Olive oil, or butter
garlic
white wine, reduce
cream
reduce and thicken
then finish with parmesan, fresh parsley and cracked black pepper....

[PattY1]

Originally Posted by jennyema

Nutmeg is the traditional addition but I hate it and cinnamon would be even worse, sorry.

I don't hate nutmeg and cinnamon but IMHO they belong in desserts not savory dishes!!

[Addie]

+6

[PattY1]

Originally Posted by Addie

+6

What does +6 mean?

[Addie]

Originally Posted by PattY1

What does +6 mean?

I am the sixth person who agrees with a statement made by a previous poster.

The statement was "At some point it stops being Alfredo Sauce." Or something similar.

[Andy M.]

When a poster makes a post you agree with, you post +1 to show you agree with it. The next person posts +2, etc.

When you post a +1 etc, you should quote the post you are agreeing with so it's clear.

[DampCharcoal]

Well, whatever the heck it is, I like my non-Alfredo Sauce with a couple of sprinkles of nutmeg and a couple of dashes of Frank's Red Hot.

So there!

[taxlady]

Originally Posted by PattY1

I don't hate nutmeg and cinnamon but IMHO they belong in desserts not savory dishes!!

I call them "cookie spices": nutmeg, cinnamon, dry ginger, cloves, allspice, cardamom, vanilla. DH doesn't get it. I tell him to look with the cookie spices. The only one of those I haven't used in a savoury dish is dry ginger, but I do use fresh ginger with savoury.