Olive Garden's Alfredo Sauce

Serving Size: 0

Ingredients:
1 pint heavy cream
1 stick butter
2 tablespoons cream cheese
1/2 cup grated Parmesan cheese - (to 3/4)
1 teaspoon garlic powder

Cooking Directions:
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 to 20 minutes on low. You may wish to season
with a little salt and pepper. It has been made with half-and-half, but
heavy cream is preferred.

This recipe yields ?? servings.

263 comments:

1 – 200 of 263   Newer›   Newest»
Anonymous said...

I have a question...when you say "heavy cream" is that just whipped cream from the store? I'm a ditz at cooking but I'd really like to make something nice for my boyfriend...

secret chef said...

Hi there anonymous,

Heavy cream, which is also called heavy whipping cream in many parts of the country, has a fat content of between 36% and 40%. Light cream has between 18% and 30% butterfat (but generally averages 20%), and light whipping cream has between 30% and 36% fat. If you find a carton in the store labeled whipping cream, it is bound to be light whipping cream. Many supermarkets carry heavy cream, but not heavy water.

My Space My Thoughts! said...

you got some nice recipes here... tried the alfredo sauce today and it was yummmmm!!!
Thanks secret Chef!

My Space My Thoughts! said...

a suggestion.. If you could also post pics along with the recipes..

Anonymous said...

This isn't the recipe listed on the olive garden website.

Which one is correct?

Anonymous said...

I worked for the olive garden this is not the true recipe. If you are going to claim to have secret restaurant recipes, you sould do it correctly. Especially with the House dressing. Give me a break.

Anonymous said...

I also worked at the Olive Garden as the sauce cook and I don't ever remember having cream cheese in the alfredo sauce. Yours is not the secret recipe and neither is the one on the olive garden web cite.

brindie said...

Just wanted to say thanks for this recipe. It's come the closest to the restaurants Alfredo sauce as far as I can tell. True it might not be their exact recipe but this one works better for me since there are no eggs. :) Thanks again.

Anonymous said...

olive garden chef..how do you know the recipe for anything..everything there comes prepared in a bag or bottle..just like red lobster..how do I know..I am a vendor for both accounts..you guys just heat sauces in bags and serve it over pasta that you do "Cook"

Anonymous said...

The first time made this recipe it was perfect! The next ttwo times it tasted right, but was not thick at all. What did I do wrong?

secret chef said...

Hi Anonymous.

I've had this problem myself. Try checking the fat content of your cream cheese. A low fat cream cheese will result in a thinner sauce. I hope this helps!

I want to remind everyone that these recipes are collected copy-cat recipes. They're not the original recipes but are designed to taste like them.

Anonymous said...

Olive Garden has the recipe to their alfredo sauce on their website for free - it is no secret - and it does not have cream cheese in it.

Anonymous said...

It's not true that their stuff comes frozen and already made. I used to work the morning prep in the kitchen and INGREDIENTS are what come in daily. The sauces and soups are made fresh every single day. The chickens are hand breaded and mushrooms hand-stuffed. The only thing they don't do is make the breadsticks from scratch. And the desserts are frozen. The recipe for alfredo sauce on the website is not the one they use in the restaurant. And for those that think it's not real Italian, they do have a cooking school in Italy. It may not be what you consider good, but it's good for many others. Instead of hating on people for liking it; just stop going there.

Anonymous said...

I've been cooking forover 40 yrs and I have NEVER seen authentic
alfredo sauce made with cream cheese! It is a simple sauce with few ingredients that can be made very quickly after which you can add additional ingredients to tweek it to your own liking. Please stop posting these fake recipes made with cream cheese for young cooks to make thinking they are making something they aren't.

Anonymous said...

OK, for all those former Olive Garden chef's- what's the secret since you know first hand?

Anonymous said...

It really doesn't matter that you've been cooking for 40 years. I appreciate it when people post these recipes as they give me ideas that may not have come to mind previously. This recipe happens to be pretty good. I never would have thought to use cream cheese, but it adds some zing to the sauce. I personally chose to add a bit of fontina and asiago cheese as well. I also simmered with cloves of garlic instead of powder. It has been quite a hit at my house.

Anonymous said...

Alright, you have truely missed the point if you are bickering about cream cheese. Who cares? The whole point of the cream cheese is to thicken the sauce anyway. Secret chef also posted that the recepies were close but not the exact same thing. If you want the exact ingredients, go to the Olive Garden web site. Thanks for you time and yummy recepies secret chef. Some people are just rude and UNGREATFUL...

Anonymous said...

I worked at the olive garden in 1989 and the alfredo sauce positively had cream cheese in it and its possible they changed the recipe but I made this stuff daily as the prep staff as well as the sautee man. Sautee Open?

Anonymous said...

I am the head chef at Olive Garden's research institute in Italy, and the alfredo sauce has no cream cheese in it.

Anonymous said...

I am the King of England, and there is cream cheese in the alfredo. Boo yah.

Anonymous said...

Lol, thank you for clarifying Your Majesty

Anonymous said...

Olive Garden Chef??? You've got to be kidding me! Everything comes already prepared in vacuum sealed bags! So you'd hardly know the ingredients. All you do is heat it up. If you want to make some good alfredo sauce try this

8oz.-Cream Cheese
6oz.-Parmesan Cheese
3/4- cup of milk/more or
less to thicken.
2Tbs.- Butter
1Tsp.- Seasoning salt
Black Pepper to taste

Heat in skillet whisking until smooth serve over your choice of pasta.

Anonymous said...

you guys are idiots.

i currently work at the olive garden as a line cook and i used to work for prep too. they may have changed the ingredients listed from the official site but right now, we do not use cream cheese. do dont use egg yolks either.

we make the sauces "less, more often". meaning we dont cook alot at a time, we cook it when we need it to guarantee freshness.

we make everything in the morning by hand, no pre-made sauces. learn your shit before jumping to conclusions.

Anonymous said...

Hi there everyone. I tried the recipe and it was fantastic. I added Romano cheese to it which gave the sauce a thicker texture to it. I LOVED the recipe and plan on making it again in a few days for the family.

Thanks again.

Anonymous said...

Until someone posts the real recipe, all you people that claim to work there and prepare it, are not credible.

Anonymous said...

omg for the so called olive garden prep cooks that keep saying they make the sauce fresh everyday bullshit! I know for a fact you dont because i have delivered the bags of frozen alfredo sauce to them. all you have to do is heat it up in a pot and pour. and for the research institute guy... what are you doing searching for a recipe your should already have?

Anonymous said...

Olive Garden is all over the country and around the world too. Perhaps different regions prepare their Alfredo differently. Maybe its more cost effective for some restaurants to have the pre-made bags of sauce and maybe some higher end restaurants want to be more authentic and prepare sauces by hand. Perhaps some of the Olive Garden chefs on here should post their recipes to see how they vary then bring it up at the next staff meeting.

Anonymous said...

You people all suck.

Anonymous said...

ok will someone please tell me how it's really made!!! U freaken olive garden guys talk and say the it dosent have cream cheese it it. Then how is it really made??? Not from the web site, not from the secret chef. If u work at olive garden then freaken say how it's made ok!!! I wanna know!!! Thx

Anonymous said...

Okay, I, too, used to work at Olive Garden in the mid-90's in Indianapolis. THERE (maybe not at other OG's), we made the alfredo sauce fresh -- the only ingredients were: butter, parmesan cheese, and cream. I was NOT one of the cooks, so I don't know the exact measurements, but you can experiment with the proportions of those three to get the real thing. One word of warning, though -- I know it took a LOT of practice to get it cooked just right.

Anonymous said...

wow you guys are all nuts and obsessed with alfredo. sauce get a life!

Former OG employee said...

The sauce is now pre-made somewhere else and delivered to the restaurants. It used to (maybe 10 years ago, or so), however, be made in the "prep" area in the back of the kitchen each day. I know. I used to work there. I never made it myself, or I'd give up the recipe right now. But, I have seen it made and if one of the other anonymous posters before me has been at The OG for a while, they just might know the REAL recipe.

Anonymous said...

well as a taster of different cheeses and sauces I would have to agree with the butter recipes the olive garden web site doesn't have butter? okay we know it seperates..so this is a lie. I know you can buy the pint of olive gardens for like 4.75 then make you some noodles and ta-da no messy kitchen lol. i am still looking for the secret recipe lol

Anonymous said...

WOW, I just got a headache from reading all your comments. You people are crazy. I just came here to find a good recipe to make for my family not listen to a soap opera, ha!!!! Can't we all just get along, lol!!

Mahogany said...

WOW this was by far the most entertaining thing I have read all day. Everyone is claiming to have worked there years and years ago but no one works there now. I am sure the Olive Garden will not post their recipe on the website to keep you going there restaurant or to keep you buying the expensive jars of it. The things is we really just want a good alfredo sauce whether it is Olive Garden's or not. If Secret Restaurant Recipes' recipe is good I will eat it and continue to make and add to it regardless. No one really needs a bunch of people claiming to know something that they dont or that they are not sure of. Who really cares if you are the prep chef. If you are not going to post the actually recipe then please spare us all and stop posting anything, you are just wasting everyone's time. Thanks for the added recipe there though...It helps.

Anonymous said...

Very entertaining! Thanks for occupying me the past 10 min reading all these comments! Can all you X-employees and such just post the friggin recipe since you KNOW this one isn't on point??

Anonymous said...

SSSShut the hell up n post the tham recipe already all that talking and ex-employees and no one still posting it! just say it already or dont post youre previous experience with OG we DONT care!!!!

Anonymous said...

Shut up all we want is the recipe, not to know who worked there.get it we dont care just post the tham recipe and shut up.i just read all this stupid info about i worked there and i this and that who care POST THE RECEPI Thank u

jill said...

The point is not to have the exact same ingredients, but to have the sauce taste as close as possible to the real thing. This recipe is very good and in my opinion much better than Olive Garden.

Anonymous said...

Hello, I first wanted to say thank you for posting your recipe's on here for us to look at for free, I love trying them and am excited to try this one, but do you know how many it serves? I want to make it for my family and want to make sure I buy enough at the store to feed 6.

Anonymous said...

LMAO, unbelievable...I do agree with the theory that some Olive Gardens probably make it from scratch while others get it premade in bags. I also think that it's possible that the recipe may have changed and at one time did contain cream cheese. If my friend still works there I will see if she can do some snooping. I am also going to make thgis resipe and ask my husband what he thinks since he loves the OG alfredo sauce

Anonymous said...

This was a riot to read.. Thanks for the recipe tips, but thanks more for the entertainment.. Kinda like a Three Stooges, Laurel and Hardy stew. LOL God people if it tastes good just shut up and eat it...

Anonymous said...

You people are funny.I say try them all.then stick with the one you like best.

Anonymous said...

ok just to end the madness. i work as a sauce maker at olive garden, portland, oregon. it is the recipe above minus the cream cheese, i make it every day, i would know.

Stephanie said...

This recipe is great, A favorite of ours and all our friends!!!

Anonymous said...

WOW, I'm exhausted from reading....I have worked on mastering my alfredo for quite a few years, since Olive Garden has to be the best alfredo out there. I use "whipping cream, real garlic, real parmesean cheese and butter" it takes awhile to get it just right. I had talked to someone at olive garden once and they mentioned that you could use romano as well to give it more flavour. After a bit of practice, I have had many compliments on how close my recipe is to the "real thing".....good luck all!

Anonymous said...

if you go to olivegarden.com there is a link for recipes. if you do recipe search it gives you the option for sauces and the alfredo sauce is listed. since this is the actual olive garden recipe, i'm going to believe this is the actual recipe....sorry, no cream cheese.

Anonymous said...

The missing ingredient in all these recipes is "white sauce mix". It comes in a powder form, and is mostly cornstarch. I doubt you will be able to find OG's exact sauce mix, but check out the brand "Trio" from Nestle.

Heidi H said...

This recipe is great! We made it for a friends birthday and everyone loved it. I am so pleased I found your website...keep up the great work. Much thanks.

Kenge said...

LMMAAOOO @ the King of England comment!!

Daddy said...

Who gives a damn about olivegarden.com. If you want that recipe, go to that site. I've made this one a few times and compared to another kind I tried to make, this one is very simple and to the point.

Thanks

alfredo sauce lover said...

This recipe IS NOT Olive Garden's official recipe. It's an imitation from the Copycat recipes cookbook.

Laura McGee said...

good golly here people! the secret chef already said thats ITS NOT THE ACTUAL RECIPE that they are MADE TO TASTE LIKE IT!! goodness!
i am a huge olive garden lover and as far as i am concerned i love this recipe for home use. it may taste a tiny bit different by hardly and its so easy and good.. thanks!!

Anonymous said...

I was a sauce cook at Olive Garden. The recipe that is posted here is missing two key ingredients. One of which is cheese.
The other ingredient is not something that most people have in the cupboards.

Anonymous said...

Hello all,

I invented alfredo sauce and this recipe isn't correct. You will never know the true recipe, for I will never disclose it.

Good luck on your quest.

Anonymous said...

As many people have already stated, the recipe listed on this site is NOT the real recipe, it IS made to TASTE LIKE IT.

And for the people who are choosing to whine and complain that it's not authentic, the sauces are in vacuum sealed bags, they don't cook their pastas; it doesn't matter. What matters is that it tastes good.

The people who are bickering on here need to grow up and they need to find another hobby. Find something better to do then to bitch and complain that it's not real when it clearly says it's not fucking real.

Anonymous said...

THis is by far the funniest thread I have read in awhile. Im going to try the recipe tonight with cream cheese. Suckas

Anonymous said...

I used to work at Olive Garden in late 90's and sauces were made fresh as well as soups. Its been a while so can't really remember but I know there was pecorino romano equal parts butter to heavy cream, or equal butter to cheese, and pepper. I don't believe there was any garlic surprisingly. Maybe someone can add to this I'm trying to remember back 10 years. all cooked in a double boiler. Back then EVERYTHING but stuffed chicken parm,and bread sticks, was made fresh by the prep cooks and brought to the line when the line cooks called for it, the line cooks would then more or less assemble the dinner.

Nick said...

This recipe IS Olive Garden's official recipe.

Anonymous said...

i like lamb:]

Anonymous said...

What is Alfredo sauce?

Sandy said...

Wow...I just spent 20 minutes reading all that, which was not a waste of time, quite entertaining..but now I'm thinkin' I'd rather have marinara.

josh_forcier said...

This is not the real recipe.

http://ogalfredo.blogspot.com/

Anonymous said...

seriously people??? who cares if its not the original recipe, its pretty much on par with Olive Garden, plus it costs less, feeds more people, and ya don't have to leave a tip. LOL.

Anonymous said...

I've tried the recipe at the Olive Garden website and it does NOT taste the same as the restaurant. it's actually pretty nastacular.I just want a decent tasting alfredo without eggs in it, I'm gonna give this one a go.

Anonymous said...

I just made two alfredo sauces. the first one was using the recipe that was on the olive garden website and the second one was the recipe from here and I must say that the recipe listed on here is SOOOOOO much better. Yes, it might not be the exact recipe that they really do use at the olive garden but it tastes a heck of a lot better than the recipe olive garden put up on their website claiming to be the real thing (it tastes like old shoes). I would recommend the recipe on here to anyone looking to make a quick, tasty alfredo sauce. I really liked the cream cheese taste in it. It made the sauce thick and gave it a little extra flavor.

Anonymous said...

I was just looking for a basic alfredo sauce recipe, and got so much more in the way of entertainment - lol, you guys are hysterical - especially the King of England comment. I can't believe I'm even taking the time to leave a comment, except to let y'all know how funny that was to read :):)

Anonymous said...

wow wow wow
i came here looking for a simple recipie and i was truly entertained. imma try this cream cheese recepie and see how it turns out from what i read it seems like its good. we'll see.
be blessed everyone:)

Anonymous said...

haha I agree this was really entertaining reading all those comments and funny too woth the King of England lol

Anonymous said...

LMAO you all made my day. It is not that serious. It is just something good to make at home for your family.

Anonymous said...

Oh you guys! This is a blast. Please continue.

Anonymous said...

This was truly entertaining and hilarious. I was just trying to get some ideas for an alfredo sauce and busted out laughing hysterically after reading the comments!!! This was good!! Thanks for the laugh and for the recipe.

Anonymous said...

You people are morons. Learn your history. Still, thanks for the laughs.

http://en.wikipedia.org/wiki/Fettuccine_alfredo

mactizzy said...

this is the exact replica!!!!!awesome recipe, only thing i did a tad different was tripled the dose of cheese and used fon. cheese, asiago, and parmesan.....absolutely loved the sauce...yum yum

Anonymous said...

Tried this recipe last night and it was fantastic. Thank you!

Anonymous said...

This thread is funny. Define "authentic". I had dinner at a friend's Mom's the other night. I helped her make her "authentic" alfredo that she has made for over 40 years, and it DOES have cream cheese in it. It also has fontina. I was simply looking for a similar recipe to start with and tripped in here. I don't care if it is the real recipe from a restaurant or not, only if I think it tastes really good, regardless of the origin. I plan to use this as a starting point for proportions to try to recreate "Mom's" sauce because her is better than Olive Garden's anyway. No, I can't ask her for the recipe because people who have been cooks that long don't measure anything. Since I helped, I already know the ingredients. I am just looking for guidance for on the starting point for the batch size I want. Thanks for the entertainment though.

Anonymous said...

I tried this recipe, and although it may not be the one listed on Olive Garden's website, it takes exactly the same! It's great! My only issue was the extreme amount of oily residue present after refrigeration. I'm guessing it's from using so much butter? I'm going to try and make it with a little less butter next time. Great recipe though!

Anonymous said...

Real butter or margarine???

Anonymous said...

Hello,
I just finished eating the pasta alfredo I made for dinner this evening. It is really good.I came on here to see this recipe to see if it was like mine; and have had a lot of enjoyment reading all the funny comments. Too funny. I make mine with 4 simple ingredients: 1 1/2 sticks unsalted butter, 1 1/2 cups heavy cream, 1 3/4 cups Parmasan cheese, and 1/4 tsp. pepper. Just heat on low setting. It thickens up after it sets for a while. Try it.

Anonymous said...

I worked at Olive Garden for 4 years. I don't know how they do it now but I can honestly say that when I worked there, I watched the guys prepare the lasagna's, the soups, and the alfredo sauce among other things from scratch early in the morning! They would take the recipes and make one large amount and then divide the food up into smaller bags so that they could cook them as needed and not cook the same batch all day long. This way it would still have a fresh taste to it and they could use it as needed. Nothing was frozen except for those kids chicken nuggets. I even watched the guys pound the layers out in the lasagnas. I stand behind them and I worked there for 4 years so that's pretty good that I still have respect for the company! Anyway, the alfredo sauce did not have cream cheese in it. In fact, there is a white powder they add to it. I got the recipe once but it was impossible to make because the recipe was portioned for 100 people at a time! It's mostly eggs, butter, heavy cream, white powder, and garlic. Goodluck!

cosmogirl09 said...

haha. wow, i just came on here to make an alfredo sauce that tastes similar to olive garden. i wasnt expecting to read adults imaturity.

Anonymous said...

I'm an Alien from outerspace and I have traveled light years to deliver the true "OG Alfredo Sauce", and I want to declare that there in fact IS cream cheese in the sauce of love. -Your big eyed friend, Roswell, NM

Anonymous said...

that had to be the most intelligent discussion I have ever read

Anonymous said...

I found this recipe in 1997... I have been making it since.... I find if you put too much cream cheese in, it takes from the flavor of the cheeses.... After many years of Tweaking the recipe, I have finally found the most similar to OG recipe..

1pt heavy whipping cream
1 stick real butter
3/4 cup parm cheese ( Kraft is best )
1/2 cup romano cheese
1/2 cup milk
4 cloves garlic pressed
Salt to taste

Add whipping cream to large saucepan.. Add butter... simmer for 10 min..whisk while simmering.. add cheeses.Whisk.. sauce will begin to slightly thicken... add milk slowly. ( may not need whole 1/2 cup) whisk. Add garlic... continue to simmer 5 min..... salt to taste...

This recipe can also be tweaked to desired thickness by adding more or less milk.... Its the best recipe I have made, and my friends and family say it's better than most restaraunts...

Anonymous said...

LMAO at the comments.....I, too, was a fan of Olive Garden's alfredo sauce until I found this recipe somewhere. Someone had added the comment to add fontina to it and it's freaking fantastic.

My BF, who eats almost anything but is a bit of a food snob, LOVES this sauce. I make it the same as this recipe but add a buttload of parmesan, romano and freshly grated fontina cheese to it as well as minced garlic and whatever seasonings I have to taste.

Stuff's amazing.

Anonymous said...

OMG...all of this over a four ingredient dish?? Oh, wait a minute, maybe 5 ingredients. Is it with or without cream cheese? This is unbelieveable. I had a good laugh for the day.

Anonymous said...

Hello all....I have the secret ingredient which I havent seen here yet, but try it, i'm sure youll all be impressed

Ingredients:
2 cups heavy cream
3 tablespoons butter
3 tablespoons (marscapone) cheese
1/4 cup grated Parmesan cheese
1 clove pressed garlic (1 piece not the whole garlic)

This may clear up a few issues with all I hope

Anonymous said...

Why anyone would put cream cheese in an already very rich sauce WOULD be a mystery to me, except that I have learned since moving to one of the fattest states in the country - where there are very few Italians - that nothing is creamy or fatty enough for some people. Serve a pile of pasta covered with this glop on a plate the size of a flying-saucer sled to most of my neighbors, and you'll have a clean plate in about 2 minutes and a customer smug in the belief that they have eaten "real EYE-talian food." The one on the Olive Garden website is also bogus. 6 egg yolks?? And there is no nutmeg in either of them, which is an important though subtle flavor in classic Alfredo sauce.

Anonymous said...

wow, very entertaining. I am Italian and have mastered Alfredo sauce, with a little help from my mother... I use a little flour to thicken it up, cornstarch makes it more creamy, and I find it smoother to use chedder cheese with a smaller helping of parmasan. I do not use cream cheese, that's a bit too greasy and drowns the rich taste. Add lots of salt and pepper, those are always secret ingredients. Serve wih angel hair pasta... YUM! Xo

Anonymous said...

My name is Alfredo. I invented the sauce and named it after my dear great-grandfather. I gave the recipe to Olive Garden after they approached me and deceived me by telling me they were a charity organization looking to feed the homeless. But the bastards sold it. Haha, but I got them back. The secret ingredient is not cream cheese. I agreed to let them have the recipe on the condition they only buy my secret ingredient to complete the recipe. The secret ingredient is my pubic hair, which I shave every other day and package to be sprinkled on the sauce. Most people when they see it think it's pepper, but it's not. They've tried to get away with using the pubes from the cooks' restaurant, but is not the same. I had to reveal this truth here, as lies in an internet forum should never be tolerated!

Anonymous said...

I just made this and it sucks. Doesnt taste like Olive Gardens at all. You people who say it does, you'll on crack. I'm pissed.

Anonymous said...

The truth is that Olive Garden has what the call "White Sauce Base". It is the base to all of the white sauces. You start with butter and fresh garlic, then the heavy cream, then the Parmesan and Romano, then the pepper and last the white sauce base which is the secret thickener. No egg no cream cheese!

Anonymous said...

How old are all you people who are bickering amongst yourselves about an alfredo sauce? I feel like I'm in high school again reading this. Wow.

It's a recipe... it takes good (I've made it - it was amazing). Now drop it.

Anonymous said...

i added some lemon juice for a bit of zing. :]

Anonymous said...
This comment has been removed by a blog administrator.
Anonymous said...

I work at olive garden right now, I've looked in the cook book and I can tell you sour cream is not in the recipe for the alfredo sauce >_<

Anonymous said...

..I mean cream cheese :P

It's just the heavy whipping cream, milk, butter, Parmesan cheese, pinch of salt and pepper, and while garlic powder is an easier option they actually put in hand-chopped garlic.

you saute the garlic in olive oil, as you are doing that you can melt the butter in the pot. Once the butter has melted and the garlic is golden brown, add garlic in the pot along with cream, milk, salt and pepper. Wait for the mixture to begin bubbling into a foam and slowly add parmesan cheese until thick and creamy. This is RIGHT from the Olive garden kitchen, I was good friends with the culinary manager and I was not really supposed to read this. It's a good thing I can be anonymous :)

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Anonymous said...

i dont know what everyone is bitching about. this recipe is delicious. hell if its real or not its the closest thing i have to olive garden in my house and as far as im concerned its that DANKNESS! i could drink that shit!

@manda said...

I think I just peed a little. Im not even hungry anymore. And I am exhausted from reading this LMAO

Kelvin said...

this recipe is awesome and tasty and duh it isn't the original olive garden one since it would never be released or else they would be out of business! Secondly, this dish IS NOT ITALIAN! As great as it is, it's an american dish that has been associated with italian food. Try going to Italy and asking for alfredo sauce and let me know how that goes. Gosh!

Anonymous said...

This was a waste of my time.. You people shouldnt be mean to this secret chef guy. Go buy a freaking bottle of it from Olive Garden if you want the real thing. Jerks. I plan on making this for New Years tonight, I bet its going to be bomb. The rest of you guys just suck.

Anonymous said...

5 bucks for a pint. Go buy some daggone Olive Garden alfredo sauce.

Anonymous said...

Even though this is not the olive gardens recipe...it cam close to it. I cooked it today and I loved it. Only problem was, i think I put a little too much of something and can't figure out what...lol other then that it was really good.

Anonymous said...

The only thing this thread did was convince me to buy the real sauce from olive garden. Thanks y'all

Anonymous said...

Ok, I am sorry but cream cheese is not in the recipe. I have never worked there. The real recipe is as follows.
4 serving
1 1/2 cups milk
1 1/2 cups heavy cream
1/2 cup Parmesan Cheese grated
1/2 cup Romano Cheese grated
6 egg yolks jumbo eggs
salt and pepper to taste

heat milk and cream until it simmers, turn off heat, slowly whip in cheese. place egg yolks in separate bowl slowly whip milk mixture in eggs, place back on low heat, stir continually until simmering, turn off heat so it will thicken

Anonymous said...

I read some thread, what a joke. Here the link to their official recipe on their website:

http://www.olivegarden.com/recipes/recipe_search/recipe_display.asp?id=69

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Frank C said...

I worked at the OG in Charlotte, NC. from 1989-1994
Prep and line. Nothing came pre-packaged. Alfredo ingredients were pre mixed in a half-pan in the morning, to be heated and mixed as needed throughout the day. The recipe may have changed in the past 20 years, but here is how we made it then:

1 lb butter
2 qt heavy cream
1 lb parmesan
8 oz white sauce mix

We would put the half pan in the steam table to heat. This recipe yields just about a half gallon of sauce. Reduce recipe to suit how much you need. White sauce mix can be found in any grocery store.

Anonymous said...

I work there anyone who has worked in their kitchen im sure has memorized this.

2 quarts of heavy cream
8 fl oz of milk
1 lb of butter
1tbsp of chopped garlic
1 lb of parm
6 fl oz of white sauce base
1tsp of salt
1tsp of pepper
Its easy
melt butter and garlic first add cream and milk when it comes to a boil add the remaining.

Anonymous said...

I work for Andes Mints and I know for a fact olive Garden uses Cream Cheese in their Alfredo Sauce.

Anonymous said...

Try "Southern Sass Alfredo Sauce"... in your local grocer's freezer section! It's as close to Olive Garden as it gets, and a great meal in less than 15 minutes!

BUBBY said...

WOW, just spent the better half of an hour reading all the comments on this page. if you dont like the recipe find another one, no need to bitch and moan. I would like to thank the Secret chef for posting the "COPY CAT" recipe and all the positive fans of it.
And thanks to the King of England for the quick laugh.

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Plat said...

Question: From all you guys out there that actually tried this. Is it really the Olive Garden Recipe?

Plat said...

For all you that tried this recipe: Is it really the Olive Garden one?

Anonymous said...

How funny!!! will try and let you know. Had to throw my 2cents in take it or leave it. Most (not all) chain or corp. restaurants have their sauce made in a commissary and shipped to the store(restaurant)so they have consistancy thru the chain. This keeps the moron cooks(not unlike the ones who have made comments here)from tweeking the recipe. Yes at one point they were made in store but some dumb azzes(could be U)messed it up for all and now it comes in bags. Thanks.

Anonymous said...

my sister's best friend's boyfriend who knows his cousin's sister's great aunt's daughter who used to be married to the guy's son that knows the head chef at OG's said "dude, wut's alfredo?".

seriously, thanks for your post. I am going to try it with and without cream cheese and maybe even add some different cheeses in in it. No two people cook the same. Your kitchen; make it your way.

Anonymous said...

Alfredo sauce is serious business.

Anonymous said...

OMGracious! Someone posted a recipe and said for the parmesan cheese that 'Kraft is best'. PLEASE don't tell me you are using that fake stuff from a can!! If so, you shouldn't be trying to make an alfredo sauce in the first place!

Stoney said...

Made this last night...it was uber yum. It's kinda like a hybrid between olive garden and the cheesecake factory recipe. Made it exactly like it said with boxed fettuccini. It may not be exactly "Olive Garden', but definetly worth making. - Boise, ID

dmac said...

you guys are seriously NUTS

Anonymous said...

if you want actual alfredo its cream and parmesan thats about it. if you want something cheaper then mix in cream cheese, mozeralla, white velvetta whatever you want. seriously your talking about olive garden which is as Italian as a Kilt.

Anonymous said...

FyI People olive garden and all the big resturaunts have there sauces shipped to them. The reason for this is so that every olive garden you go to there is a uniform taste to their food. If u have nothing better to do then to bicker about whether a recipe is real or not y not come up with one of your own and post it. Til then drop it already

Anonymous said...

Okay how about you guys stop bitching about the sauce, the chefs at Olive Garden, the cream cheese, and how everything there is frozen. If you like the recipe, then use it. If you don't, then get off the website. I'm pretty sure it says "Olive Garden's Alfredo Sauce" not "This is a place for all of you guys to bitch and argue over a stupid sauce". Getting in arguements online over a sauce, I bet you feel cool. Anyways, I'm going to try this sauce out tonight for a meal I'm making my boyfriend. Thanks for the post.

Anonymous said...

I subscribe to this theory... If it looks like a Duck and sounds like a Duck, then it's a Duck!

I have tried this recipe as well as the recipe from Olive Gardens site.

This recipe looks like Alfredo and tastes like Alfredo so...

Besides last time I checked Cream Cheese is a food so it's not like the chef is cheating. Recipes will vary, this is what makes some foods taste better at some restaurants, this chef feels cream cheese make this recipe taste better. And judging by the comments here looks like the majority agree.

On a side note. In Italy, Alfredo sauce does not appear on the menu. I spent 2 weeks in Italy traveling from Ancona to Pesaro to Urbino to Pescara and never saw Alfredo sauce on any of the menus.

Anonymous said...

Alfredo sauce is something that american italians invented....alfredo sauce doesnt exist in Italy...If you ask for it they will look at you funny...i will def try this recipe whether its the original or not...as long as it taste close to it...Hope it comes out yummy...Thanks! :)

Anonymous said...

I don't really care if this is the actual Olive Garden sauce or not...I use this one and it's very good. It is close to the way Olive Garden's taste, so who really cares? If you don't like this sauce, don't use it, but it is better than the bottled ones you find in the grocery stores.

Michelle said...

Wasn't exact, but it was a great Alfredo Sauce! Thanks!

Anonymous said...

OMG!!!!!!! Anonymous King of England Guy, You sir..... are a genius. I humbly bow down before ur throne of sarcasm as a true believer!!! Good shit.... Good shit.

Anonymous said...

Im laughing out loud because you are arguing about alfredo sauce recipies, and yet you cant even say how YOU made it. YOU are an EMPLOYEE for Olive Garden. YOu are NOT a chef you just reheat stuff. You would be considered more of a chef if you cooked at waffle house. Get over yourself and GET BACK TO WORK LOL!

Anonymous said...

Authentic sauce from Olive garden or not....cream cheese is just plain delicious in ANYTHING. So I say....rock on.

Anonymous said...

You guys crack me up... I'm actually making this tonight. I love this recipe! Keep it up! :)

All you haters, get over yourselves and stop bothering people that don't care what you think.

All you "olive garden chefs" out there, NO the true recipe isn't on the website because that would be RETARDED! If everyone knew their secret they wouldn't be in business. Just like most people on here are saying, they reheat everything from a bag. Get over it.

Anonymous said...

I have been a chef at Olive Garden now for 12 years and it is completely true about the "white base flour" which is the magic for the our white sauces.There is no cream cheese or eggs. It is true that some ingredients come premixed to ensure employees never have the complete recipe for just this reason. However, I can assure you much more goes into preparations besides opening a bag or a bottle as some idiot suggested who claims to be a vendor. I wish my job was as easy as heating a bag an pouring it over pasta. I wouldn't have to be up at 7am every morning.

Anonymous said...

Okay, so I have been making your recipe FOREVER and it's way better than Olive Garden, and cheaper! Add some shrimp and we are good to go! I'm going to make it tonight, but wanted to read some of the funny comments. So wow, great job on a tasty alfredo sauce!

Anonymous said...

Hilarious! I normally don't read ALL of the comments, as many people bastardize/alter/butcher the original recipes beyond recognition, but this was very entertaining! For all of you former OG employees standing in the cheese line because you got fired for getting high in the walk-in, my condolences. Might the "secret ingredient" be illegal without a medical marijuana card? Thanks secret chef for initiating a wonderful forum and a fantastic recipe!

Anonymous said...

Hilarious! I normally don't read ALL of the comments, as many people bastardize/alter/butcher the original recipes beyond recognition, but this was very entertaining! For all of you former OG employees standing in the cheese line because you got fired for getting high in the walk-in, my condolences. Might the "secret ingredient" be illegal without a medical marijuana card? Thanks secret chef for initiating a wonderful forum and a fantastic recipe!

Anonymous said...

Hello All!

I just love the discussion here (LMAO) and props to the King of England!

The alfredo sauce recipie I use comes from Williams Sanoma and is only 1.5 cups heavy whipping cream, 5 tbs butter, nutmeg and salt and pepper. Heat butter and cream just to simmer, whisk in as much fresh grated parmesan cheese to taste, S&P and nutmeg as desired.

I prefer garlic so I add one or two sliced cloves to the sauce at the beginning.

This sauce is a little thin, but nice and white with a very nice flavour. Remember that the most important thing about simple sauces is the quality of the ingredients and your own taste.

As to the OG sauce, I found that it has an off white color (egg yolks?) and seems to have little grains in it which give it a nice texture. I was able to reproduce the texture when I used a little Kraft (yes from the can)grated cheese when I ran short of the fresh grated.

Anonymous said...

I worked at the Olive Garden in Hattiesburg, MS for the first year it was open. That was a little over two years ago. At that time, all the sauces were made in the prep area by the Sauce Cook. A few times, we ran out in the evenings, and as the Culinary Assistant, I got to make more. I cannot recall the proportions of the recipe right now (and even if I could, it would make 4-6 gallons of sauce), but I can tell you that it contained unsalted butter, whole milk, heavy cream, parmesan cheese, salt, and pepper. I believe that is all the ingredients, but I might be missing something small. I do know that there was no cream cheese or egg yolks. Two years ago, I could have quoted the whole recipe, but it's been a long time now.

I do recall that we used to get some pre-portioned, pre-made sauces and salad dressings delivered, but those were side items for To-Go orders. I did not think there was an alfredo sauce among them, but I am sure different locations carry different stock to cater to their particular clientele.

Anonymous said...

I was very skeptical of this recipe. I love fettucine alfredo, and I am extremely critical of alfredo sauce. I was completely surprised to find that these ingredients combined to make the BEST alfredo sauce that I have ever had. I laughed when I read all the comments arguing about the ingredients. I doubted that this could be that good, so I put off making it for about a week. I'm glad I finally tried it. My husband- who is a very picky eater- told me that I had perfected that sauce and ate every bit of it. I don't know who originally posted it, but THANK YOU!!!!

Anonymous said...

WOW...Did I really just spend all that time reading these comments? I really do need to get a life. As stupid as this reading experience was today I still want to give the King of England and shout out before I go!! PS I'm still gonna try this recipe ;p

Sienna said...

It may not be the exact Olive Garden recipe but it's really close. I definitely say it's worth making. Thanks!

kati said...

1) surely we are not too snobby to admit that cream cheese is good in anything.
2) pecorino romano is a tasty addition to the recipe.
3) props to the the King of England. i want to marry you. sigh.

Anonymous said...

I work in Olive Garden, I make ALL the sauces include Alfredo, we make them EVERY DAY (fresh), it doesn't can in bags as some people said in here (I laughed about it), in fact we have to prepare EVERYTHING (I ckick my butt every day), as somebody said.... only the ingredients come in daily, and I agree that Alfredo sauce doesn't have cream cheese, it has butter, heavy cream, a little bit of milk, parmesan cheese, salt, black pepper and something that makes it thick but you can't find at the store, but you can use a little flour to thick the sauce and it's the same. Hope this help

Anonymous said...

I am the same person as before....... I forgot to say that Alfredo sauce also has garlic, just to clear that I know what I am talking about it lol

Anonymous said...

ciao, im John Gotti, this F^l<*in recipe made me rise from my grave, mi familia created alfredo so i know first hand there is no cream cheese in good italian alfredo sauce...so the person who wrote this recipe with be as we say in italian dormire con i pesci aka sleeping with the fish

Anonymous said...

ummm. yeah. I was a server at the Olive Garden in Orange Park Florida. And FYI, that soup is not made fresh daily. It was in a sealed bag in a warmer. We would open the door, grab a bag, slice it open and dump it into the warming tray.... so yeah. Not made fresh daily.

Desiree

Anonymous said...

ya'll funny....imma just go get me some fried chicken..."king of England"...hilarious

Anonymous said...

worked for OG for two years... until last month... sauces are made fresh. desserts & breadsticks are the only thing we dont make. P.S. the girl who mentions the bag and warmer for the soup.. didn't realize that the soup ladies make that in the morning before she comes and they seal it to stay fresh throughout the day. many many servers work there for years and never learn the simplest facts of the kitchen.

Jeremiah said...

http://italian.food.com/recipe/olive-garden-alfredo-sauce-173712

Anonymous said...

For all of you people quoting the Alfredo Sauce recipe (uses egg yolks) that Olive Garden offers on it's web site as the official recipe; please note that the Olive Garden FAQ site http://www.olivegarden.com/company/contact_us/faq.asp#menu states: "Recipes are proprietary to keep Olive Garden unique, however, you may find selected home version recipes in our Italian Recipe Box."

Anonymous said...

How stupid... cream cheese is for bagels, not alfredo sauce.

Anonymous said...

I've never worked at Olive Garden. I've never delivered to Olive Garden. I've only eaten at Olive Garden. But the other day, my oldest son came home with lasagna from Olive Garden. I was so excited until I saw it. It comes pre-made, and frozen in huge packages. Although I took some out and ate it and yes, it's Olive Gardens lasagna, I was a little disappointed to find out that its not made fresh daily. His best friend works there and for some reason they let him take some home which I can't believe in this day and age they would do that. So, not that my story is any proof, I know what I took out of a huge bag that was previously made and frozen was indeed the same stuff I get when I walk in the doors and order it myself. *shrugs* oh well, Santa Claus isn't real either, but whattaya gonna do???

Anonymous said...

oh boy, oh boy, well after reading everyone posts, got about a handful of diffrent varations to TRY!! altho none of them will be the extact..im looking for a "taste a like" anyways! Kudos

Anonymous said...

Good god people, don't get a butt rash! It's only 2 Tb. of cream cheese! I will definitely try this recipe and for those of you arguing about it...write your congressman!And to the King of England, you fricken rock! Thanks for lightening thing up! LMAO reading all of this feedback. Thanks for the recipe!

Anonymous said...

I have made Afredo Sauce alot, another ingrediant U can use is Cayenne pepper to give the sauce a little Zip. 1/4th tsp. per pint of heavy cream. You will like the difference in the flavor if U like things a little more spicey. Enjoy everyone!

Anonymous said...

does this sauce end up thick n crumbly when it starts to get cold? I usually have a problem with that when trying different recipes when trying to make alfredo sauce

Anonymous said...

If I ever go to Olive Garden again, I shall sneak to the back and put extra cream cheese, and a tea bag in it (if you know what i mean). Leave it out, and find something more worth while to feel angry about. If possible eliminate it all together.

Anonymous said...

I have the real recipe. Years ago I went to Olive Garden for my B-day dinner and jokingly asked the waitress for the recipe. To my surprise, she brought it to me. It was in restaurant quantity, so I just kept cutting it in half until I had a family size amount. It is identical. I ommitted the salt because the butter has enough. If you added the called for salt. Its too salty.
1 stick butter/marg
2 T. flour or white sauce mix
1 t. crushed/minced garlic
1 pint heavy cream
1/2 c. milk
1/4 t. pepper
3/4 c. parmesan cheese (kraft, not fresh)
In sauce pan add butter, flour, garlic & pepper. Cook on low 10 min. Add milk & cream, cook 10 min. Add parmesan, simmer 5 min. Makes 4 cups of sauce. Enjoy!

Anonymous said...

Hi Alfredo obsessed idiots. I grew up in an olive garden kitchen from the ages of 4-18, as was my mom was the gm of the Sacramento location for that time. All recipes here are similar but just not the same. The main ingredient missing here is wondra flour, which is a white mixing sauce. This was only offered to restaurants for quite some time but for the past few years has started showing up in grocery stores. And also, no cream cheese, the only cheese used is parma arrgeno, or what ever that word is ( the fancy version of parmesan). So there you have it: wondra flour, Parma arrag something, heavy cream, butter, salt, and some, but not all add garlic. 1 tablespoon flour, I stick butter, I cup cream, 3/4 cup cheese, salt to taste, and 2 gloves minced garlic.

Sproul said...

Hilarious ~ Interesting to see so many people passionate about a sauce.

Zachary said...

This post has been a blast, its fun to pick out the people that actually had it close, couple comments that stick out is "if you worked in the kitchen there, you remember it", and "OG is as italian as a kilt". Both very true. The person who made first comment about working there and memerizing it had it right on, they posted at 11 43 if you care to find it.

Anonymous said...

No, not whipped cream, heavy cream. You can find it in the dairy section usually in a quart container. It will say heavy cream on it. ANd to answer another question further down, there is definitly pepper in olive gardens recipe so no, i dont think this one is correct. THe one on the site probably is.

Anonymous said...

the olive garden alfredo sauce recipe can be found on their site lol

http://www.olivegarden.com/recipes/recipe_search/recipe_display.asp?id=69

Anonymous said...

I just want to say that this recipe is fantastic whether or not it is THE olve garden recipe. I make it for our fondue parties and it is always the favorite!

Anonymous said...

I am trying this recip now. I will report back after dinner to let you guya know how it is, seeing as how there is more argument over if it's the original recipe as opposed to the taste of the product in the end. =)

Anonymous said...

Ok I just finished eating this deliciousness of a recipe! It was AMAZING! I doubled up on the ingredients to make sure there would be enough to go around. The only thing I did differently was add about a 1/4 cup romano cheese and only 3/4 the amount of cream cheese it calls for. No it does not taste just like Olive Garden's but yes, it is DAMN GOOD! Bon Apetit!

Anonymous said...

Below is the recipe for the actual Olive Garden recipe. But this one is good too!

http://www.olivegarden.com/recipes/recipe_search/recipe_display.asp?id=69

Anonymous said...

Who cares about olive gardens alfredo sauce. It isn't anything special. I have cooked alfredo dishes with jars of bertolli that tasted 10 times better.

Nina said...

THIS RECIPE WAS AMAZING!! AND I DO MEAN AMZING!! I USED "LAND O' LAKES' HEAVY WHIPPING CREAM AND THE SAME BRAND BUTTER, W/ PHILADELPHIA CEAM CHEESE, TRY THIS SAUCE!! AND TO ADD A LITTLE KICK ADD CRUSHED RED PEPPER. 2 THUMBS UP!!

Anonymous said...

This recipe is delicious. A big hit every time. It does not matter if its the exact recipe as olive garden. It is so good regardless!

Anonymous said...

All I wanted was an alfredo recipe and know if it was good or not!! It took 20 minutes reading before I found someone that said it was good! I thought that's what the comments spot was for! Really people!?! Very childish!

Anonymous said...

Great Receipe! Thanks for sharing!

FDOT said...

I talked to the Olive garden head of guest relations. He tells me that the recipe on the Olive Garden website is NOT the recipe they use. He told me the its a secret and they can't give it out. So to all you saying just go to the website.. WEll thats wrong.

Anonymous said...

Wow. You people really love your sauce. Do any of you even have a life? It's really sad and pathetic to read and see how you all have reacted over a freaking sauce recipe. You all need to grow up and shut up. We are adults, not fifteen year olds little kids bitching back and forth. Act like adults, and keep your rude ass insulting comments to yourself. If you all are so concered about getting the "real" olive garden recipe, quit trolling around with the lame comments in the comments section and go get a freaking job at olive garden.

Anonymous said...

I just talked to Mario Batali and he's turning beet red in his clogs over all this...First you needa cow from the Brrotata reigon and havest it's milk at the right time for the cream second the cheese must come from DiGiorno reigon not the Kraft reigon then you take a pinch of pepper..BAMMM!!! Oh sorry that's from the Emerald reigon. Folks just try the recipe posted if it's not to your liking then move on, Good for you that you were or are a cook for OG, I used to cook at Taco Bell...awesome huh. after all the Alfredo recipes I'v seen they all are pretty much the same with a few variations so that tells me Alfredo sauce is pretty much made one way and the only way you screww it up is through not following the heating process...take it from Bob Ross.."It's your won little world"

Anonymous said...

WOW SERIOUSLY! PEOPLE THESE DAYS ARE SO JUDGEMENTAL. LET THE GUY OFF THE HOOK ALREADY. I GIVE HIM PROPS FOR TRYING TO FIND OUT THE RECEIPE. STOP HATING PEOPLE. IT'S PEOPLE LIKE YOU GUYS THAT BRING THE WORLD DOWN. F' OFF ALREADY.

just wondering said...

Get a grip!! Make the dish a few times using different recipes and then choose your favorite. Damn!

Anonymous said...

For those that claim Olive Garden cooks from fresh, then how do you explain what happened to me several years back? I ordered a dish that had chicken parmesan, and when I tasted the dish that they brought me the sauce was different than what I had had before. It was distinctly spicier, and I sent it back. My waitress came back apologizing, and said that someone new had opened the wrong bag of sauce. We voiced surprise and asked if sauces were brought in and she said that they were.

Stephanie said...

This sauce looks pretty tasty. I will have to try it with the cream cheese sometime! I usually just use fresh grated parm, butter, whipping cream, and fresh garlic.

On another note - to everyone who is arguing over authenticity, it doesn't matter! Over half my family is from Europe. The people there tweek their recipes too. It seems authentic recipes would be the exact copy from the person who invented them. In this world it is VERY hard to find an authentic recipe. People need to grow up and stop hating - people will like what they like - if you don't like it, dont make it!!!

I put cream cheese in my lasagna so there !! lol cream cheese is good!!!

I will try this sauce someday! Thanks for the idea!

Anonymous said...

this is rediculous this is a website devoted to helping those that need some ideas if it is or isnt the secret recipe should not be the issue whether it is good or not that is how you should judge the recipe shut up and get a life

Anonymous said...

Wow.. all of you bitching about how to make Alfredo Sauce. It's so simple. Make a roux of butter and flour (about 1/2 cup butter to 1/4 cup flour)... cook for about 2-3 min to get the flour taste out. Pour in a pint of heavy cream, stirring to combine. Add a cup or more of REAL parmesan cheese, such as locatelli. Once cheese is fully melted, taste, add a little salt and pepper to taste, more parmesan if desired, and thats it. Alfredo sauce is 3 things... butter, heavy cream and a good quality, not from a can already pre-grated, parmesan cheese. Then you need a thickening agent such as an easy roux or even some corstarch and water. ITS THAT SIMPLE!!! Quit the f-ing bitching. I'll put that Alfredo against Olive Garden's any day of the week.

Anonymous said...

I INVENTED Olive Garden. NONE of you are right. The Alfredo sauce is made at 3:35am EXACTLY prepared by sparkly cheese fairies from Naples. At 4:15 am an angel rushes in to dust just the right amount of Parmesan on the sauce. Then the batch is frozen in time by Jupiter himself...so it is immediately fresh for EVERY customer. Only the fairies know the secret ingredients. DO YOUR RESEARCH!!

Anonymous said...

I made this recipe a few weeks agp. My family loved it! I did use Romano instead of Parmesan because I bought the wrong cheese. I also used garlic salt and added a bit of shredded mozzarella to help thicken. It was wonderful and to my child tasted the most like Olive Gardens! Thank you secret recipe chef.

Anonymous said...

I can't understand why everyone is fighting over alfreado sauce. The recipe has been Americanized in order to suit our tastes. The original recipe only had cheese and butter for the ingredients. We have modernized the recipe and added ingredients to the recipe in order to suit our tastes. Everyone that cooks alfredo sauce has their own versions and variations. I make a cheesy potato soup that tastes exactly like O'Charlies, but is not their recipe.

Anonymous said...

I stumbled across this site looking for a Alfredo recipe and OMG you all are losers and need to get laid. What fucking losers arguing about a sauce. Get a life!

miss anonymous said...

I work at olive garden too in the sauce area and things are not kept bottled. Everything is made fresh. Especially alfredo which is only good for 4 hours hot. This recipe and the one on the website are not what we use and do in the kitchen. There are ingredients in the sauce that come in a brand designed for olive garden that you can't get in the stores and trust me it makes a WORLD of difference.

apotek dk said...

Jeg arbejdede også på Olive Garden som sauce kok og jeg kan ikke altid huske at have flødeost i Alfredo sauce. Deres er ikke den hemmelige opskrift og hverken er den på Olive Garden web citere.

Anonymous said...

I can't believe all I have read here. I finally just skipped to the end. This is a great recipe. Made it before and am making it again tonight. It is a delicious Alfredo sauce, no matter what you want to call it.

Fran grewup with Italians! said...

Okay, I just made this. I've made this a few times already and it is always delicious. I did double the recipe for my family - we like to sop up the sauce with bread!

This batch was a little too runny for me this time. I took out some of the sauce and put it in a measuring cup and added flour to that mixture until it was pretty thick, then dumped it back in the pot. You have to cook a few additional minutes to break down the flour. It turned out perfect!

Anonymous said...

omg i have lol so much this is the most funnyies thing i have ever seen i cant stop lol. but i think if its good whats the big deal just try it or not me im gonna try it i have to just because

Anonymous said...

wow I spent a good 45 mins lmwao (Laughing my white ass off) haha

Elfmom said...

Thanks for the copycat recipe. I'll be making it tonight pretty much as written. Don't know if I'll add cream cheese. We'll see. But for the future, and at the risk of being flamed, I have a question for the chefly type folks out there. Is there a way to eliminate the sweetness of fat free half and half?? I like the thickness and lower fat. Don't need a lecture on the merits of fat. I'm a butter queen. BUT I'd like to be able to make this less fattening without using ricotta or yoghurt or something equally as weird. Thanks.

Anonymous said...

Hahahahahahaha!!!!!

Elfmom said...

OMG This was DELICIOUS! Worth the fat.

Cricket said...

I tried this recipe and have made it this way ever since!! It taste great and it comes close to Olive Garden. I dont even care if it's the real recipe or not because it's BOMB! I found the sauce to run thin as well but all I do is add a little flour and simmer a bit longer. It's gets thick after that and you still have the wonderful taste! Those of you who have nothing better to do then talk trash over the computer to someone you dont know I feel SORRY for you. What are you looking for a pat on the back because you were some fake chef at Olive Garden! THANK YOU FOR THIS RECIPE, I LOVE IT!

Anonymous said...

@ the king of england i got my whole months worth of laughter with u two going at it

Anonymous said...

who really cares if it is their "SECRET" ingrident, if you try the recipe & like it, what the hell is the difference?? Grow up you nitpickers

hapministries said...

I have been working for the Olive Garden for 19 years, and I didn't even know we made alfredo sauce...

Anonymous said...

I have worked for the Olive Garden for 19 years, and I didn't know we made alfredo sauce...

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