Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Still an important foundation of cooking from !

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Please Fave the Original Submission here. - https://www.furaffinity.net/view/15402583/

An essential basic from vrghr !

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(Note: Wuff"s camera rendered this a lot more yellow than it really was! Sorry about that.)

Here"s another from wuff"s collection of Kitchen Basics. Per a lovely request from FACCC. Today we take a look at the delectable Alfredo Sauce, with a recipe and a bit of discussion.

Apparently, the "original" Alfredo Sauce only bears a passing resemblance to the more common versions of Alfredo found today. The original sauce had only two ingredients: Cheese and Butter. A whole LOT of butter! The white, creamy, silky quality was created by the technique of tossing, lifting, and twirling the pasta to let the pasta water and starch mix with the butter and cheese, creating a creamy emulsion. Needless to say, this not only takes a great deal of work, it also takes a rather skilled technique to get just right, including just the right amount of liquid left on the pasta, the right heat, the proper amount of salt in the pasta, etc., etc.

Vrghr has no doubt that this original version yields a remarkably tasty dish when done properly. But, wuffy is pretty sure he has neither the skill nor patience to do this properly without a lot more practice. And frankly, there is an easier way that creates an absolutely delicious alternative!

With the "traditional" version in mind, wuff aimed for the more minimalist version of the various Alfredo alternatives on the web today. And my DOG are there some crazy options out there! Including a totally Vegan version using whipped tofu, with no dairy involved at all! Wow!

Nope, we"re going for the "big three" version here: Butter, Cheese, and Cream.

Because we"re only using 3 basic ingredients, make sure you"re using good ones! Pick the "real" butter, and if you can get a nice Irish one (extra cream!) do it! Good cheese, regardless of the type you like. You can substitute half and half for the cream, but for heaven"s sake avoid anything with with "skim" or "soy" or such in the title!

Of course, you know Vrghr HAS to kick it up a wee bit more than that, so this one adds a little more garlic (to side with the thin sliced beef roast leftovers wuff drenched with this tonight), a dab of nutmeg, and (surprise) an egg yolk!

The egg yolk is completely optional. It adds a lovely silky richness, but it will also tint your Alfredo sauce a wee bit yellow. Purists may desire a perfectly white sauce. Also, you will notice some darker flecks in the photo of wuff"s sauce. Those are the herbs in the Omnivore Salt Vrghr used. If you want to keep your sauce nice and white, use sea salt instead.

Because of the high butter content, reheating this sauce when it gets cold can be a real PITA (pain in the arse). The butter wants to break, and so does the cream, and the cheese just loves to tie itself into globby nodules. Yes, it can be done, but it"s not as simple as tucking the bowl in the microwave for a few seconds. Best to plan on eating this all at the same time you make it.

Note - if you want to reduce the garlic flavor to go with other meal ideas, just crush the clove of garlic instead of mincing it, and fish it out of the cream when called for in the recipe.

This simple "Basics" version can go many directions. Add more garlic. Kick in a bit of onion powder. Change the type and amount of cheeses used, etc. Play with it and have fun.

Also note: This is NOT a "light" sauce! This is heavy cream, butter, and cheese, and little else! Keep that in mind when you"re setting up your weekly meal planning!

Ingredients

5 Tbs good Butter (A nice Irish butter is a good choice)
1 C Heavy Cream
1 1/2 C Parmigiano-Reggiano Cheese
1 tsp minced Garlic (or 1 crushed garlic clove, see directions)
~1/2 tsp Sea Salt (or optionally Omnivore Salt)
1/8 tsp White Pepper
1/8 tsp Nutmeg
1 Egg Yolk (optional)

Directions:

In a medium sauce pan, melt the butter over medium-high heat until frothy. Do not allow to brown!

Whisk in the heavy cream. Whisk vigorously until the cream and butter are thoroughly combined

If you want a more robust garlic flavor (not a traditional Alfredo sauce), add the minced garlic. If you want a more traditional Alfredo sauce, crush one clove of garlic with your hand and add it to the cream. (Keep track of it, because you will remove it later!)

Whisk in the nutmeg and white pepper. Allow the cream to heat, whisking occasionally, until steaming. Cook for 3-4 minutes

Remove the crushed garlic if going for \\\\"traditional\\\\" flavor. Leave the minced alone if you chose that option

Grate the Parmigiano-Reggiano cheese into the cream. Whisk until just combined

If using the egg yolk (it thickens the sauce and makes it richer and silkier, but will tint it lightly yellow), remove from heat (to help keep from scrambling the egg). Whisk the egg yolk into the cream

Return to heat and cook until the cheese/cream sauce thoroughly combines, is silky and creamy.

Taste, and add salt (or Omnivore Salt - note, the herbs will keep your sauce from being pristine white!) as required. The cheese is quite salty, so the extra salt might not be needed

Reduce heat to low, and serve immediately.

Note - this sauce does not reheat well, best eaten when served!

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