Recreate the beloved Olive Garden Alfredo Sauce at home with “Creamy Perfection: Olive Garden Alfredo Sauce.” This rich and velvety sauce is perfect for drizzling over pasta, dipping breadsticks, or adding a creamy touch to your favorite dishes. With simple ingredients and an easy preparation, you can enjoy the taste of restaurant-quality Alfredo sauce in your own kitchen.
Why You’ll Love Olive Garden Alfredo Sauce:
- Rich and Creamy: The perfect blend of cream, butter, and Parmesan cheese.
- Simple Ingredients: Uses basic pantry staples for a quick and easy sauce.
- Versatile: Ideal for pasta, vegetables, chicken, or seafood.
- Quick to Prepare: Ready in just a few minutes for a delicious meal.
Ingredients Notes For Olive Garden Alfredo Sauce:
- Butter: Unsalted butter for a rich base.
- Heavy Cream: Provides the luxurious creamy texture.
- Garlic: Freshly minced for an authentic flavor.
- Parmesan Cheese: Freshly grated for the best melting and flavor.
- Salt and Pepper: To taste, for seasoning.
- Nutmeg: A pinch for subtle warmth and depth of flavor.
Recipe Steps:
- Melt the Butter:
- In a medium saucepan over medium heat, melt 1/2 cup (1 stick) of unsalted butter.
- Add the Garlic:
- Add 2 cloves of minced garlic and sauté for about 1 minute until fragrant. Be careful not to let the garlic burn.
- Add the Cream:
- Pour in 1 pint (2 cups) of heavy cream and bring the mixture to a gentle simmer. Let it cook for about 5 minutes, stirring occasionally, until it starts to thicken.
- Incorporate the Cheese:
- Gradually whisk in 1 cup of freshly grated Parmesan cheese until melted and the sauce is smooth. Continue to cook and stir for another 2-3 minutes until the sauce reaches the desired consistency.
- Season:
- Season the sauce with salt, pepper, and a pinch of nutmeg to taste. Stir well to combine.
- Serve:
- Toss the sauce with your favorite cooked pasta, or use it as a topping for vegetables, chicken, or seafood. Garnish with extra Parmesan cheese and freshly chopped parsley if desired.
Storage Options:
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat gently in a saucepan over low heat, stirring frequently. Add a splash of cream or milk if the sauce becomes too thick.
INGREDIENTS
- 1/2 cup (1 stick) unsalted butter
- 2 cups heavy cream
- 1 cup whole milk
- 1 clove garlic, minced
- 2 cups freshly grated Parmesan cheese
- 1/2 cup grated Romano cheese
- Salt and pepper to taste
- Pinch of nutmeg (optional)
- Fresh parsley, chopped (for garnish, optional)
INSTRUCTIONS
- Melt the Butter:
- In a medium saucepan over medium heat, melt the butter.
- Add Garlic:
- Once the butter is melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to let it burn.
- Stir in Cream and Milk:
- Add the heavy cream and whole milk to the saucepan. Stir to combine and bring to a simmer.
- Add Cheese:
- Gradually whisk in the grated Parmesan and Romano cheeses until the cheese is fully melted and the sauce is smooth. This should take about 3-5 minutes.
- Season the Sauce:
- Add salt and pepper to taste. If using, add a pinch of nutmeg for an additional layer of flavor. Continue to simmer for another 2-3 minutes, stirring frequently, until the sauce thickens to your desired consistency.
- Serve:
- Remove the sauce from heat. Serve immediately over cooked pasta, garnished with fresh parsley if desired.
