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 rich creamy sauce can be made at home. This recipe for Olive Garden Alfredo Sauce was one of the first ones that was attempted. Olive Garden Alfredo sauce is one of my favorite recipes of all time. Please note, there is no actual cream cheese their recipe, I suggest adding just a bit to help with the texture of the sauce.
Olive Garden Alfredo Sauce Recipe
1 pint of heavy cream
1/4 pound of butter (one stick)
2 tablespoons cream cheese
1/2 – 3/4 cup Parmesan cheese
1 teaspoon garlic powder
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder. Simmer this for 15 – 20 minutes on low. You may wish to season with a little salt and pepper. I have done this with half and half, but we prefer the heavy cream.
But I wouldn’t try it with plain milk.
You can find more Olive Garden Recipes at Copykat.com.
I love this recipe and have been using it for almost 10 years. The only thing I do different is I add salt to taste and it is perfect. It’s the best alfredo sauce I’ve ever had and I can’t bear to order it in a restaurant because it will never compare to this recipe!!! I would love to feature this recipe on my blog sometime.
how many servings does this recipe yield?
You can make 4 very large servings, or 6 to 8 smaller servings with this amount of sauce.
I have made this many times from this recipe and all people do is rave over how great the taste is. I also add grilled chicken to mine or put it over cheese ravioli’s. This recipe is awesome!!!
I work for Olive Garden and I can tell you that their sauces are made from scratch. However you are right about the recipe on the website not being the one they use. Unfortunately, I’m not able to give that recipe.
Okay, what is will the post about "think Olive Garden’s food is palatable"?
Yes, I do think at one time they did make it form scratch; whether they do now is a different matter. Have you ever tried reheating alfredo sauce? It is not easy to achieve reheating the sauce to exactly the same texture and taste; in fact, it is very hard to do(the more butter in the sauce, the harder it is to do so). The post for the Olive Garden Sauces are a least a three years old based on my earlier copy.
I worked for a catering company several years ago which claimed to have the Olive Garden Alfredo Sauce recipe….and everyone who tasted it agreed. I have misplaced the recipe showing the measurements, but I can tell you that we used several scoops of Knorr Alfredo Sauce Mix (institutional size) along with lots of grated parmesan cheese and heavy whipping cream. If I ever find the recipe I will send it in to post.
Anonymous for the win…
First, you people *seriously* think that Olive Garden’s food is palatable?
Second, you think they actually make it from scratch??? At a corporate chain restaurant?
thats because there sauces are made by nestle.
Olive Garden doesn’t put their recipes online that they like to serve in their restaurants. Often they are vastly different. They post tasty recipes online, but their alfredo sauce doesn’t have eggs in it.
There website posts recipes and both of the alfredo ones on here are different from what they posted… I have made it a couple times. A friend told me that they forgot to post to put a stick of butter in the recipe as well. So I’ve done that… never tried making it without the butter.
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
1.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.
2.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).
3.SEASON to taste with salt and black pepper. Serve over your favorite pasta.