This was the most awesome tasting sauce, however, when I tried to reheat the next day, the butter separated from the cheeses and I couldn’t get them to blend together, what did I do wrong?

Stephanie very interesting website, well done. As per the Attorney thing for Marie Callenders and your concern about copying the recipe. It is Bogus and only a scare tactic that has no bite if you simply know how to use disclaimers. In law you find that how your word something, makes all the difference. So simply wrote up your recipes NOT as ”OLIVE GARDEN ALFREDO SAUCE” or ”MARIE CALLENDER ALFREDO SAUCE” but change them to simply ” IN THE STYLE OF MARIE CALLENDER ALFREDO SAUCE”
this simple addition excludes you from violating any copyright or trademark rights. You can be found in violation even now by titling your recipes as you have them currently. Yes your website precludes and clearly states your a copycat but it can still cause you expensive litigation for which you would ultimately win but at great expense to you.
That is the whole purpose of bully litigation, so avoid it and add that small disclaimer. Also if you get an authentic recipe that might be trademarked, simply avoid hassle by starting that you received this and if possible reference the person and/or email of sender. If for privacy they choose not to be credited for the submission, you then state it was anonymous and cannot either confirm it is authentic.
Anyhow… I was an executive chef in Las Vegas for 13 years and switched to Law 6 years ago and am a practicing patent lawyer.

It is NOT FONTINA CHEESE it is in fact ROMANO CHEESE. So if you want original, get Romano cheese but you can substitute with Fontina cheese. The choice of fontina was the attempt to duplicate the flavor of toasted nutmeg in the OG Alfredo. Since fontina is smoked cured. Good try but not accurate in original recipe.

Well I can tell everyone that your search for the elusive OG Alfredo sauce is subjective. It taste different to every single person. As an A.C.F. Certified Chef, I can tell you all that unless you have technique training you will fumble any recipe. Bechamel sauce’s only secret and that of olive garden is nutmeg. They use the white powder mix as a binding agent and for thickening only but it has ground nutmeg also. (This is so the sauce never separates and even when cooled and re-heated, it keeps its creamy and smooth texture.)
So if you know how to cook butter and flour together (ROUX), then start your recipe with that first, put it aside then follow this original recipe and as you add the final ingredient and start the singeing then put in your roux mixture and adding slowly until thickened to your liking. Also make sure to add the nutmeg into the flour/butter mix when you make the roux, because it gives it the ”toasted” nutmeg essence the OG is known for. How much? For 1 stick of butter & 1 cup of flour add 1 medium two-finger pinch.

And finally please DONT USE PRE-GRATED CHEESES for this recipe! You must buy it in blocks and grate it yourself! The cheese has a non-cacking ingredient that keeps it from melting. You can have smooth consistency in your alfredo sauce by simply grating the cheese yourself.

So please google RUE MIX and prepare some in advance using some of the 1 (one) pound of butter this recipe calls for.

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

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.

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.

very good, my family loved it!

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!!