Quote:
Originally Posted by BucEyedPea
A chef at a little Italian restaurant I loved in Cambridge Mass let me in on a little secret to his fabulous Al Fredo sauce. Adding an egg yolk to it. Gotta cool the sauce down first or temper the egg or it will cook too fast. Really adds a nice rich dimension to it. Tho' I've never heard using using any garlic cloves and always freshly grated, Parmigiano-Reggiano—the best of the best parms.
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I'll have to try the egg. I am afraid I will just have clumps of egg in my sauce. But it could be worse.
I use dry rather than fresh because it is almost foolproof. A bad alfredo is one with the cheese stuck to the bottom of the pan and not incorporated into the cream. Dry I have never seen that happen.
Garlic I like to use because I think it adds so much more to the sauce.