Comments on: Olive Garden Alfredo Sauce

By: What?

What? — Tue, 24 Nov 2009 21:47:28 +0000

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.

By: NolinParker

NolinParker — Sun, 18 Oct 2009 21:40:35 +0000

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.

By: the violator

the violator — Sat, 22 Aug 2009 22:01:30 +0000

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?

By: Anonymous

Anonymous — Wed, 12 Aug 2009 01:10:23 +0000

thats because there sauces are made by nestle.

By: Stephanie Manley

Stephanie Manley — Wed, 05 Aug 2009 23:31:57 +0000

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.

By: Melanie

Melanie — Wed, 05 Aug 2009 19:31:09 +0000

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.