This is alfredo sauce I got from the olive gardens web, and I thought I share it with u guys. Share it with your friends and family. (Thanksgiving is coming up soon)
P.s. u do not have to respond just try it hope u like it.It is awesome, but me and my mom tried something different. We put minced garlic into it about 2 tsp. Copy it if u want to and believe me you'll want to.
Ingredients 1 1/2 cup milk 1 1/2 cup heavy cream 1/2 cup imported Parmesan cheese, grated 1/2 cup imported Romano cheese, grated 6 egg yolks from fresh jumbo eggs Salt and black pepper to taste
Procedures HEAT milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat. PLACE egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering). SEASON to taste with salt and black pepper. Serve over your favorite pasta.