Comments on: Quick Alfredo Sauce

By: Judith Hanneman

Judith Hanneman — Mon, 22 May 2017 01:03:02 +0000

In reply to Betty.

I adore Asiago and use it in my more involved (and much richer) Alfredo sauce. I’ve eaten Fontinella but never cooked with it. I never heard of kerasi but now i must try it!!! I’m a total cheesehead too! BTW I recently tried cotija and find that I like it much more than Romano, which is what it reminds me of.

By: Betty

Betty — Mon, 22 May 2017 00:56:55 +0000

I tend to use different cheeses in my alfredo. Im a cheese lover. Fontinella, kerasi and asiago are some of the other cheeses that I’ve used. Omg if you love the flavor of Italian cheeses then try it with another one of these cheeses. You won’t want to do the basic parm- ramano any more!

By: Judith Hanneman

Judith Hanneman — Wed, 17 May 2017 20:01:09 +0000

In reply to Marisa Franca @ All Our Way.

I don’t have a Costco by me–I hear such great things so I’d like one to come here. Heavy cream is an item that’s a must-have for me even though it’s pricy. Sometimes there’s sales though.

By: Marisa Franca @ All Our Way

Marisa Franca @ All Our Way — Wed, 17 May 2017 19:39:22 +0000

Judith, I’m in complete agreement with you. Heavy whipping cream is NOT expensive if you purchase it at a Costco or Sam’s. The natural taste is so much better. Your recipe is how I make my sauce for my au gratin dishes. Excellent recipe for many dishes.

By: Judith Hanneman

Judith Hanneman — Wed, 17 May 2017 19:26:32 +0000

In reply to Cheryl.

By all means!! This one is just basic.

By: Cheryl

Cheryl — Wed, 17 May 2017 19:23:32 +0000

Gotta put a little cream cheese in it too.

By: Judith Hanneman

Judith Hanneman — Wed, 17 May 2017 04:06:10 +0000

In reply to Carole from Carole’s Chatter.

I have a really rich one that uses 6 egg yolks and that’s perfect every time–but involved. Glad putting in all the cheese worked out well for you Carole. I did it once and it was kind of gloppy BUT it was pre-grated cheese I bought. Perhaps if it was grated just before I used it, it may have turned out better.

By: Carole from Carole's Chatter

Carole from Carole's Chatter — Wed, 17 May 2017 02:50:05 +0000

I did a sauce like this last night – I added the cheese all at once but it still turned out smooth. I also added a beaten egg very slowly after the sauce had been taken off the heat – was a lovely sauce. Cheers