Another favorite from the family archives, Restaurant Style Alfredo Sauce, Black & Blue Style. We add a little Gorgonzola to up the flavor ante, punching the taste to new levels.
A rich indulgent dinner reserved for special occasions typically, this Alfredo sauce knocks it out of the park and is better than the much compared Olive Garden. When paired with our Egg Yolk Pasta Recipe, it’s sure to warm your soul.
Blue Cheese, I’ve met those who love it and those who hate it. I’ve personally always dug it, and for those of you who don’t then you are more than welcome to leave it out of this recipe. It still rocks, but the blue cheese we use does kick it up a notch for sure.
- Gorgonzola: Which is what we utilize for our Alfredo, you’ll find it in the cheese section sitting next to straight up blue cheese. Gorgonzola is milder in flavor, crumbly and salty. Typically made from unskimmed cow or goat’s milk, and first created in Gorgonzola Italy in 879 AD, making it one of the oldest marbled cheeses. You’ll find it melted into risotto, and topping pasta, salads, and pizzas.
- Bleu Cheese: Sharp, and salty with a pungent aroma. Crafted from cow, sheep, or goat’s milk, discovered by accident in the early middle ages. it’s sharper bite is perfect for figs, pear and apple slices drizzled with honey and smashed walnuts. Of course, it’s also wonderful in soups, salads and just about anything else.
- Danish Blue Cheese: Also known as Danablu, it’s mild and made from full fat cow’s milk and homogenized cream. Also like other blue cheese varieties, it’s great served on salads, with fresh fruit and as a garnish for broccoli and potato soup.
- Bleu d’ Auvergne: Hailing from the major town in the Massif Central in southern France, it’s one of the world’s best known marbled cheeses. Less sharp than most of the others, with mold that ranges from blue-green to blue-black.
- Queso de Cabrales: A blue cheese characteristic of the Asturias, in Spain. Protected since 1981 and made only in rural settings, it has almost no rind and is amazingly creamy. A sharp flavor and strong odor are the results of adding sheep’s and goat’s milk to the cow’s milk.
So if you like a mild blue go for the Gorgonzola or Danish Blue. Or if you’re a lover of a sharp Blue Cheese then give Queso de Cabrales a try.
Tips for Making the Best Alfredo Sauce
Use freshly grated Parmesan. Don’t opt for the canned dry crumbles! You’ll find fresh grated Parm in the cheese section, we buy it in blocks and hand grate, but you can also buy pre-grated in a bag such as Sargento, just be sure it’s a good quality.
Be sure to add the cheese slowly when beginning to combine into the warmed butter, cream, and garlic. Adding the cheese to fast can result in a gummy, greasy broken sauce. So show some love and add it 2-3 TBSP at a time, mixing thoroughly to melt in between additions.
Before you start your sauce, fill a large pot with water and a handful of Kosher sea salt and get it on the stove to boil. Salt is important, although your Alfredo sauce will include an absurd quantity of Parmesan cheese, which is salty on its own, you may still wind up with a bland-tasting result if the pasta your Alfredo sauce is coating doesn’t have a little saltiness on its own.
What Toppings Can I Add to Alfredo?
- Blistered Cherry Tomatoes & Chicken
- Blackened Shrimp
- Chicken and Broccoli
- Fresh Herbs, such as Basil or Parsley
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How to Make Restaurant Style Alfredo Sauce
Another favorite from the family archives, Restaurant Style Alfredo Sauce Black and Blue Style. We add a little Gorgonzola to up the flavor ante, punching the taste to new levels. Perfect Everytime and better than Olive Garden!
- 1/2 cup (115 grams) butter unsalted
- 2 cloves garlic crushed
- 2 cups (462 grams) heavy whipping cream
- 1 1/2 cups (150 grams) Parmesan cheese grated
- 1/4 cup (29 grams) Gorgonzola (mild type of blue cheese) crumbled
- Kosher sea salt & freshly cracked black pepper to taste
In a heavy-bottomed saucepan melt the butter over medium heat. Add the crushed garlic and allow it to cook and infuse flavor for 30 seconds, reduce heat to low and add the heavy cream, simmer for 10 minutes. Stirring with a flat-bottomed wooden spoon occasionally.
While stirring slowly add in the Parmesan and Gorgonzola cheeses, a few tablespoons at a time, stirring between each addition so that the cheese melts evenly. Once the cheeses are incorporated into the butter and cream, continue to stir for 3-5 minutes. Until the cheese has fully melted and become velvety smooth.
- Prep time is approximate.
- Best eaten after executed.
- Alfredo can be reheated if needed: Add 1-2 TBSP of heavy cream to the cold Alfredo over low heat in a heavy-bottomed saucepan. Slowly heat and stir until cream incorporates and sauce becomes proper consistency.
If you want to take it up a notch use our Easy Egg Yolk Pasta Recipe! It’s seriously fast and makes the lightest and best noodles. Cut them into Fettuccine, Pappardelle, Ravioli, or any pasta you desire.