Comments on: Olive Garden Alfredo Sauce

By: Kelly

Kelly — Sun, 31 Jan 2010 15:39:40 +0000

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.

By: Mandy

Mandy — Thu, 03 Dec 2009 01:25:07 +0000

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.

By: admin

admin — Mon, 17 Aug 2009 03:05:31 +0000

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.

By: spark

spark — Mon, 17 Aug 2009 02:59:04 +0000

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.

By: admin

admin — Tue, 11 Aug 2009 22:59:58 +0000

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.

By: Macy

Macy — Tue, 11 Aug 2009 22:55:30 +0000

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.

By: Brooke

Brooke — Sat, 08 Aug 2009 14:53:27 +0000

very good, my family loved it!

By: Rose

Rose — Thu, 06 Aug 2009 07:38:52 +0000

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.

By: Mindy G.

Mindy G. — Thu, 30 Jul 2009 14:59:25 +0000

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!!

By: hchina@b ellsouth.net

hchina@b ellsouth.net — Sun, 12 Jul 2009 15:46:09 +0000

love your e mail an evrything tasted great

By: tiffanyholt

tiffanyholt — Wed, 27 May 2009 21:48:24 +0000

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!!