Olive Garden Alfredo Sauce Recipe

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.

Just made this for my son’s 13th bday dinner. He loved it, we all did! Alfredo is both of our favorites so I was nervous about making it the first time for a special occasion. We will be making this more often!!

I recently found the Olive Garden Alfredo Sauce recipe on their website, and it is different than this one.

I have seen that recipe as well, it calls for 6 egg yolks, in researching alfredo sauce recipes, their recipe calling for the egg yolks is the only recipe for alfredo sauce that I have seen that includes egg yolks. I do not believe there are any egg yolks in that recipe. I do not believe they post recipes on their website that are close to what they serve in the restaurant.

What I really want to know is how they make the chicken that they add to the alfredo, I love the taste and guess they use a brazing technique that i would like to learn.

dont tell anyone but the secret to the chicken… marinate the chicken breast with the Alfredo sauce, cook it in a pan, slice it and add to the sauce and pasta, sautee it for a minute and serve. Enjoy

Simple recipe: Butter, mince galic, pepper, Parm Cheese, Milk, Heavy Cream, Romano Cheese and thickening powder they use to make it more creamy. No eggs at all..

i agree with MACY their are no instructions on the order of the ingredients i dont think you can just add everything at once wish someone would tell us how they are doing this.
Please check with the instructions on the post ~Stephanie

So is it 1 lb of butter or just a stick

1 pound of butter = 4 sticks of butter
1 stick of butter = 1/2 cup of butter

I got the real recipe from a OG manager.
knorr bechamel sauce mix is used as their base, whipping cream is used instead of heavy cream, no fontina cheese is used. I have been making this sauce at home for over 15 years and it taste just like in the restaurant. I also use it in my lasagna and as pizza sauce.

I believe heavy cream and whipping cream are the same.

heavy cream has more fat than whipping cream

[...] February 28 It is Meatless Monday, and we are heading to the Olive Garden for their famous Alfredo sauce. So good, and so easy to make. You will never want to go out for Olive Garden Alfredo Sauce again! Olive Garden Alfredo Sauce [...]

This is the Olive Garden Alfredo Sauce..straight from the Olive Garden Website…copied and paste 3/1/11

Alfredo Sauce
Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Size: 4

Ingredients:

1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste

Procedures:

HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.

PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering).

SEASON to taste with salt and black pepper. Serve over your favorite pasta.

http://www.olivegarden.com/recipes/recipe_search/recipe_display.asp?id=69

This recipe makes a very yellow sauce, I don’t think that is the recipe that they serve.

Having worked for OG for seven years now, I can tell you that this recipe is the closest. The measurements are a little different and there is no Fontina in ours but the rest is pretty similar. We don’t use Cream cheese in anything (including cheesecakes, they are ordered in) and we never order eggs (nothing on the menu requires eggs). That being said, OG is on a non-stop course to becoming a totally pre-fab establishment. They have started using mixes for our sauces. but they do it in stages. Alfredo sauce is still made in-house, even though many of our sauces no longer are made in-house. As for the chicken, it’s simply grilled, sliced and then tossed in a hot pan with the sauce and the pasta. That’s it! No marinating or anything else required.

Could you give us the steps and all ingredients for your sauce?

The main reason I was searching your site for an Alfredo Sauce recipe was in hopes you might have the one that Marie Calendar’s restaurants -AND- frozen entrees use.
I think the Olive Garden’s Alfredo Sauce is just plain TERRIBLE, since everytime I have ordered anything with it the sauce was “GRAINY.” (That was on SEVERAL occassions, and at several different locations.)
Terry Smith

Well Terry, I wished I could help on this one, but this was one company that suggested to me via their lawyer I should not try to duplicate any of their recipes.

Thank you! I too worked at olive garden, for 2 years, in Florida. There is NO eggs in this recipe! The only cheese that is put in it in Parmesan. They may put it on their website, but of course its NOT going to be the original! The recipe above is as close as your gonna get.

Thank you for your response, I continually get these recipes sent to me, and I never thought for a minute their Alfredo sauce had egg yolks inside of it!

I have tried many alfredo sauces. Some are lumpy. Some are grainy. Most are way too salty for my family. But this recipe? Perfect!

Thats a whole of butter, scared this recipe might give me a heart attack lol Can we use less butter or it has to be a pound?

That is making A LOT of already, why don’t you just cut everything down by 4. I believe this recipe is really dependent upon certain ratios needed.

can you freeze the sauce to use for a later date? it is only my boyfriend and i who would be eating this and 12 servings is way too many to have at once

I cut recipe in half and was perfect for my family of 4. Fontina a tad hard to find (walmart has it) but well worth it!

I tried this recipe but I couldn’t find the fontina cheese so I used romana instead and added shrimp and linguini and it was absolutely delicious! My family loved it!!! Thanks so much!!!

It sounds like the recipe still turned out well!

The Recipes given on the Olive Garden website are from their Culinary Institute of Tuscany in Italy. It represents their “passion for Italian food and serves as a source of inspiration” for their menu. Their website “contains make-at-home versions of a few Olive Garden favorites as well as many other recipes inspired by Italy!” They do not acknowledge these are the actual recipes used in their restaurants.

I worked at Olive garden for 3 years. I also love the Alfredo sauce and when I started working there took the recipe down straight from the kitchen and even got pointers from the sauce chef. The recipe I got was enough to make gallons I cut the recipe down and still had enough to freeze. The above reciope is correct except minus egg yolks. There is no egg yolk in it at all! Plus garlic. And there secret ingredient is “white sauce powder”! I don’t know what white sauce powder is but maybe it is freeze dried powderewd egg yolks, who knows. I made it without the powder and with the powder. When i made it with the powder it tasted just like it exactly. Other is good too. I also find it works very well to use both grated parm and romano from the kraft shaker as well as shredded out of the bag. If you think Alf is too gritty then you domn’t know cheese sauce, Sir, who like Marie Calander. That stuff is cheap horrible and not real Alf. Everybody knows any real cheese sauce is gonna have cheese grit. Thats what makes it real. Thank you!

I worked at Olive garden for 3 years. I also love the Alfredo sauce and when I started working there took the recipe down straight from the kitchen and even got pointers from the sauce chef. The recipe I got was enough to make gallons I cut the recipe down and still had enough to freeze. The above reciope is correct except minus egg yolks. There is no egg yolk in it at all! Plus garlic. And there secret ingredient is “white sauce powder”! I don’t know what white sauce powder is but maybe it is freeze dried powderewd egg yolks, who knows. I made it without the powder and with the powder. When i made it with the powder it tasted just like it exactly. Other is good too. I also find it works very well to use both grated parm and romano from the kraft shaker as well as shredded out of the bag. If you think Alf is too gritty then you domn’t know cheese sauce, Sir, who like Marie Calander. That stuff is cheap horrible and not real Alf. Everybody knows any real cheese sauce is gonna have cheese grit. Thats what makes it real. Thank you!

I worked at Olive garden for 3 years. I also love the Alfredo sauce and when I started working there took the recipe down straight from the kitchen and even got pointers from the sauce chef. The recipe I got was enough to make gallons I cut the recipe down and still had enough to freeze. The above reciope is correct except minus egg yolks. There is no egg yolk in it at all! Plus garlic. And there secret ingredient is “white sauce powder”! I don’t know what white sauce powder is but maybe it is freeze dried powderewd egg yolks, who knows. I made it without the powder and with the powder. When i made it with the powder it tasted just like it exactly. Other is good too. I also find it works very well to use both grated parm and romano from the kraft shaker as well as shredded out of the bag. If you think Alf is too gritty then you domn’t know cheese sauce, Sir, who like Marie Calander. That stuff is cheap horrible and not real Alf. Everybody knows any real cheese sauce is gonna have cheese grit. Thats what makes it real. Thank you!

Your manager does not know what he is talking about! Half the time they don’t! They do not cook it themselves. Yes bechamel is in the lasa but not used as a base for alf. not on there pizza either. there chx alf pizza is made with alf sauce which is made with half and half milk and heavy cream. so just buy the half and half sillh people

Your manager does not know what he is talking about! Half the time they don’t! They do not cook it themselves. Yes bechamel is in the lasa but not used as a base for alf. not on there pizza either. there chx alf pizza is made with alf sauce which is made with half and half milk and heavy cream. so just buy the half and half sillh people

they just grill the chicken. the taste you love ciomes from there grill and the cheap hormone filled chicken america loves no brazing or marinating

they just grill the chicken. the taste you love ciomes from there grill and the cheap hormone filled chicken america loves no brazing or marinating

they just grill the chicken. the taste you love ciomes from there grill and the cheap hormone filled chicken america loves no brazing or marinating

they just grill the chicken. the taste you love ciomes from there grill and the cheap hormone filled chicken america loves no brazing or marinating

the only thing that makes alfredo sauce any better is to add pesto. mmm.