Originally posted by Dutchess
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Alfredo sauce is best when made the classic style.
Saute onions and garlic in E.V.O.O. and deglaze with chx stock and reduce by 3/4. Add small ammount of cream, salt and pepper, then add the noodles and reduce heat to a low flame. Toss in freshly grated parm. Turn off heat and toss in basil, thyme, oregano, and parsley. Plate and squeeze half a lemon over top.Last edited by Petis; 01-29-2011, 08:39 PM.
SLAMMED GARAGEslammedgarage@hotmail.com
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This is the only one i've ever tried making myself. I liked it a lot, it is very light yet still has good flavor, and also very easy to make.Originally posted by XeRo View PostAny hints on a good alfredo recipe? I haven't found one I like yet.
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Good looking out, I will try that. My aunt makes hers with rocotta as the cheese. I don't like it. I've made a few sauces but they have all been really heavy and tasted like cream with cheese. Nothing to write home about.Originally posted by JSanders View PostThis is the only one i've ever tried making myself. I liked it a lot, it is very light yet still has good flavor, and also very easy to make.
http://forum.e46fanatics.com/showpos...58&postcount=2
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