EternalRos3
Assistant Cook
I have found I am not a fan of jarred alfredo sauces. There's an aftertaste in most that I've tried that just puts me off, and I can't describe it.
If I find myself reaching for a jarred alfredo for a specific recipe/time, I almost always spruce it up - mostly with whatever herbs I feel go with the particular dish, or some sort of vegetable.
When I cook alfredo sauce I took a tip from Wikipedia and warm my milk up with a bay leaf, so perhaps you could start off warming up your sauce with herbs and a bay leaf or whole clove?
If I find myself reaching for a jarred alfredo for a specific recipe/time, I almost always spruce it up - mostly with whatever herbs I feel go with the particular dish, or some sort of vegetable.
When I cook alfredo sauce I took a tip from Wikipedia and warm my milk up with a bay leaf, so perhaps you could start off warming up your sauce with herbs and a bay leaf or whole clove?