Savage Beatings Posted September 22, 2006 Share Posted September 22, 2006 How do I make a really good white pasta sauce? I love alfredo, and a good garlic cream sauce (are they the same thing?) but don't really know how to go about making them from scratch. What's your best recipe? Thanks a lot! Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted September 22, 2006 Share Posted September 22, 2006 How do I make a really good white pasta sauce? I love alfredo, and a good garlic cream sauce (are they the same thing?) but don't really know how to go about making them from scratch. What's your best recipe? Thanks a lot! I just made a nice one from my normal pesto sauce by adding some cream to it. 4 Cloves garlic 1/2 cup pine nuts 2 -2 1/2 cups fresh basil leaves 1/2 + of olive oil 1/3 cup grated Peccarino Romano 1/4 cup grated mozzarella Salt and Pepper to taste 1/4 Cup of heavy cream (2 dried habernero's) You may want to use another pepper or omit. I loved the kick it gave to the sauce. Throw all this into a blender or food processor and serve warm over warm pasta you can add sauteed shrimp chicken or beef if you desire. (I used Shrimp) Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 22, 2006 Share Posted September 22, 2006 I just made a nice one from my normal pesto sauce by adding some cream to it. 4 Cloves garlic 1/2 cup pine nuts 2 -2 1/2 cups fresh basil leaves 1/2 + of olive oil 1/3 cup grated Peccarino Romano 1/4 cup grated mozzarella Salt and Pepper to taste 1/4 Cup of heavy cream (2 dried habernero's) You may want to use another pepper or omit. I loved the kick it gave to the sauce. Throw all this into a blender or food processor and serve warm over warm pasta you can add sauteed shrimp chicken or beef if you desire. (I used Shrimp) use pretty much same incredients (no pine nuts, no haberneros). pour a little olive oil in a pot. crush your garlic. lightly brown garlic in oil. throw in 1/2 cup of wine. reduce to 1/4 - 1/8 of a cup. stir in your cream, and then cheeses. s&p to taste. i do variations with sauted mushrooms, basil, etc. Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted September 22, 2006 Author Share Posted September 22, 2006 reduce to 1/4 - 1/8 of a cup. What does this mean? Reduce? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted September 22, 2006 Share Posted September 22, 2006 when you cook liquid at a high temperature, water evaporates..... the liquid "reduces" or cooks down. the remaining liquid is intensified. so one would reduce the wine down until you have about a 1/4 of a cup left in the pot. then add the cream bring it to a boil.. then add the cheese to melt it down. Quote Link to comment Share on other sites More sharing options...
Savage Beatings Posted September 22, 2006 Author Share Posted September 22, 2006 when you cook liquid at a high temperature, water evaporates..... the liquid "reduces" or cooks down. the remaining liquid is intensified. so one would reduce the wine down until you have about a 1/4 of a cup left in the pot. then add the cream bring it to a boil.. then add the cheese to melt it down. Grazie! Quote Link to comment Share on other sites More sharing options...
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