Monday, January 25, 2010
Olive Garden Alfredo Sauce
1 1/2 c Heavy Cream
1/2 c Parmesan Cheese, grated
1/2 c Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper
Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.
Slowly whip in all the cheese, and then remove from heat.
In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.
Slowly add the egg yolk mixture back into the remaining cream mixture.
(This will increase the temperature of the egg yolks which is called tempering).
Season to taste with the salt and fresh cracked black pepper.
Refrigerate until needed.
*So good--just like the Olive Garden. We always add grilled chicken and serve over fetticini. This is one of Jeff's favorite meals and all my kids love it.