Olive Garden’s Alfredo Sauce for 12
- 4 1/2 cups milk
- 4 1/2 cups heavy cream
- 1 1/2 cup imported Parmesan cheese, grated
- 1 1/2 cup imported Romano cheese, grated
- 18 egg yolks from fresh jumbo eggs
- Salt and black pepper to taste
This Recipe for Alfredo Sauce is an Official Olive Garden recipe. The cheese mix will give an enjoyable flavor close to classic but slightly different from your usual experience, while the egg yolk and cream/milk combination is sure to bring you warm texture for your pure enjoyment…
This recipe is the crowd version of our original “Olive Garden’s Alfredo Sauce” recipe, the directions are the same but the ingredients will help you figure out more adequate quantities. You still use heavy cream, but as this recipe lacks garlic (against other american alfredo recipes) the meal will be more digestive-friendly for your guests while staying full of delicious flavor.
Cooking Directions
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.
