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Trying to make a loren sauce?

Centerline24 Feb 6, 2007 08:17 AM

have had it at two resturants down here in LA, it is like a cross between a straight pesto sauce and alfredo, but not a thick. I have tried to make it on my own, but the pesto seperates and it just doesn't taste the same. Does anyone have a recepie for this? thanks,

  1. hotoynoodle Feb 6, 2007 09:04 AM

    maybe try making a bechamel sauce, then incorporating the pesto afterwards? also i suspect using substantially less oil in the pesto would help.

    1 Reply
    1. re: hotoynoodle
      Centerline24 Feb 7, 2007 09:12 AM

      thanks, will try that, but am thinking it might be a little thick

    2. f
      FAL Feb 7, 2007 12:40 PM

      Use usalted butter and riccotta cheese to make the pesto,

      1 Reply
      1. re: FAL
        Centerline24 Feb 9, 2007 10:13 AM

        um, could you be more specific please. Do you mean butter instead of olive oil and the riccotta instead or Parm?

      2. f
        FAL Feb 9, 2007 03:22 PM

        2 cloves garlic
        2 cup basil leaves
        3 tbs pine nuts
        1/2 cup parmigiano
        2 tbs romano cheese
        1/3 cup extra virgin olive oil
        3 tablespoon unsalted butter , at room temp
        the trick to a creamy pesto is you must finish the pasta and pesto in a saute pan . Warm another tbls of butter in a saute pan then add pasta then some cream then the pesto and a litte more grated cheese or finish with 2 tbls of ricotta. Is that more specific for ya. FAL

        1. c
          Centerline24 Feb 14, 2007 01:56 PM

          yup that is. am going to try it tonight. thanks.

          1 Reply
          1. re: Centerline24
            FAL Feb 15, 2007 03:20 PM

            Did it work out for you. The oil usally causes the sepration. Also use a stainless stell pan. Alumin and cream does not mix well.

          2. t
            Timowitz Feb 14, 2007 02:03 PM

            Have you considered asking either of the restaurants for the recipe?

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