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 
Olive Garden Alfredo Sauce is a fabulous Alfredo Sauce. Honestly, the Olive Garden Alfredo Sauce is one of my favorite pasta sauce recipes. Honestly this particular recipe was my soul reason, or my first really big inspriation for creating copycat recipes. I lived in a very rural area of East Texas, the nearest Olive Garden was 90 minutes away, and it was a very special treat to have this Alfredo sauce. It was for me, looking back, a magical moment, that would change my life, and cause me to create many more copycat recipes. I still order the Olive Garden Alfredo sauce from time to time, and honestly, it still tastes just as good to me as it did the first time I had this dish.
This Alfredo sauce has seen its way onto the Olive Garden menu in several different ways, you used to be able to get this as a side dish, I don’t think this is the case any longer, but you can order a dish of the Alfredo sauce and dip your breadsticks into this for a special treat. I, personally enjoy this simply over fresh cooked pasta.
Olive Garden Alfredo Sauce 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.
You can find more Olive Garden Recipes at Copykat.com.
This recipe for Olive Garden Alfredo Sauce is one that was posted on Copykat.com by chef4fun. This is chef4fun’s version of the Olive Garden Alfredo Sauce. This is our most popular and authentic tasting version of Olive Garden Alfredo Sauce recipe.
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.
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.
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 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.
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.
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.
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.
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.
very good, my family loved it!
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.
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!!
love your e mail an evrything tasted great
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!!