Olive Garden Alfredo Sauce
This is another recipe that was posted on Copykat.com by chef4fun. This is chef4fun’s version of the recipe. This is our most popular and authentic tasting version of this recipe.
1 Tbsp. Garlic Puree
1 lb. butter
2 qt. heavy cream
8 oz. milk
1 lb. Parmesan cheese
4 oz. fontina cheese
1 tsp. salt
2 tsp. black pepper
In a saucepan brown garlic puree. Stir on medium-high heat until sauce thickens. Turn off heat and continue to stir.
Makes 1 gallon.
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TAGS | Alfredo Sauce, easy, Italian, Olive Garden, pasta sauce
(31 votes, average: 3.68 out of 5)
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(31 votes, average: 3.68 out of 5) Loading ...
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
This taste just like Olive Gardens wonderful Alfredo Sauce!
I have tried both versions of CopyKats Alfredo sauce, and this recipes
is better than the original CopyKat recipe; it’s closer to the taste of
the sauce.
Enjoy!!
love your e mail an evrything tasted great
I have used this recipe many times and it tastes even better than Olive Garden’s recipe…which I never thought could be improved!!! Excellent alfredo sauce!!
This is the best recipe for alfredo sauce I’ve ever found….a hit everytime I make it…the only thing is once it’s made you best be ready to serve…..if this sauce starts to cool it will separate. Naturally the taste is way different if this happens.
very good, my family loved it!
Does this recipe seriously say 1lb butter?? 1lb of butter is FOUR sticks of butter, so I’m assuming they meant one stick of butter not one POUND of butter? Also wish the recipe gave more specific instructions, other recipes I’ve tried for alfredo sauce give the directions for the order that the ingredients go in at the appropriate time which is important to the recipe, you arent supposed to just put it all in there at the same time. Would love to have a better version of this recipe so I can try it.
The 1 lb. butter is intentional, this makes a lot, a gallon, you can make less.
This was a readers submission so I didn’t change their recipe. What I would do is to put the butter and seasonings including the garlic into the pan, on medium heat. I would cook this until the garlic becomes fragrant. I would then add everything else and let the sauce thicken.
this tastes like the olive garden alfredo but it’s gritty and soon as it cools, butter and everything else separates. it kind of made me cringe to add so much butter but to see that much butter separated…. well, it made me go to the gym. but as for taste, it does taste similar. i just didn’t like the gritty texture. and it took forever for the sauce to thicken. ps – i used exact ingredients.
Something that I have found that works a little better is to first heat the butter in the pan, and get it to where it starts to bubble and then add in the cream. If it was gritty it may have been that the cheese did not melt enough.
I used the ingredient list from the first version but substituted the garlic powder in the other recipe for the garlic puree like this one suggest. I heated the garlic and melted the butter then added the cream and whisked it really well together. When it was mixed well I added a CUP of parmesan cheese. I think if you add more cheese and let it simmer longer you won’t need the cream cheese for consistency. I also used a good bit of black pepper. The key is just to taste as it simmers and add garlic powder, salt, or black pepper to your taste. I put it on low and stirred often which may help with the separation.
I have used this recipe many times. OG is my absolute favorite place to eat and this is my favorite dish. This recipe is the closest I have found. While not exactly the same taste…just as good.