565866 Sun Oct 19 13:07:25 -0700 2008 12 27 General Chowhounding Topics 0 4114573 I love to eat Alfredo sauce (I hate cooked tomatoes and live in a house of tomato sauce eaters) and am trying to find a jarred sauce that actually tastes good so I can enjoy pasta with them. I have tried a few brands- I think Classico and then some kind that came in a pouch. Has anyone found a good premade Alfredo sauce? Thanks! Sun Oct 19 13:07:25 -0700 2008 219265 phimoez 1 4115019 In the refrigerator section you can find Buitoni light alfredo (in a plastic tub) that's decent. I believe it's a national brand. Sun Oct 19 17:57:38 -0700 2008 4114573 226378 turqmut 1 4115617 Alfredo is so easy to make, I would just make it. It is essentially, butter and cream simmer together, salt pepper and a little nutmeg. toss with pasta and top with some cheese. heavy cream had a long shelf life in the fridge ( compared to other dairy) and butter is a staple, so it is easy to have the ingrediants on hand. I swear, you can make it in ten min. Mon Oct 20 05:49:25 -0700 2008 4114573 158016 cassoulady 2 4115737 I agree. My son has disliked red sauce from a very early age. So I tried different brands of premade alfredo and his opinion (and mine) was that they were all nasty at worst and merely tolerable at best. So I started making a small batch for him in a sauce pan when doing red sauce for the rest of us. As cassoulady says, it's easy. So easy in fact, that at the age of 9 my son started making his own sauce. His has evolved and in addition to the ingredients above he thin slices garlic, softens it in the butter and then adds the cream (or half and half or in a pinch, sour cream and milk). At the end he stirs parm or romano directly into the sauce. He's now 26 and has expanded his non-red sauce repetoire and makes way better pasta sauces in that genre than I do! Not to mention the kid can grill a pretty mean steak too! Mon Oct 20 06:57:54 -0700 2008 4115617 160677 morwen 1 4116411 Never! make your own it's easy. Mon Oct 20 11:39:44 -0700 2008 4114573 149836 cstr 1 4116476 For all of you that say it's so easy to make your own, could you give us that don't know how, a recipe that only serves one. I have an alfredo recipe that I have made, but my DH won't touch the stuff, and it really doesn't re heat that well, I only need enough for one small serving. Thanks. Mon Oct 20 12:02:42 -0700 2008 4114573 80937 danhole 2 4116637 this is what I would suggest for one serving of pasta (2 oz dry I believe) you can esily double it if you want a larger serving of pasta: 2tb butter 1/4 cup cream slowly heat together on low til thickened, add pinch of nutmeg, salt and pepper, toss in two TB grated parmesan, toss with pasta Mon Oct 20 13:00:34 -0700 2008 4116476 158016 cassoulady 3 4118003 Thank you very much! Tue Oct 21 06:11:17 -0700 2008 4116637 80937 danhole 2 4119588 My understanding is that the recipe originated at a restaurant called Alfredo's, in Rome. It did not include cream. Here is a link to Mario Batali's version. It is dead simple and can easily be sized for whatever portions you need. http://www.foodnetwork.com/recipes/mario-batali/fettuccine-in-the-style-of-alfredo-fettuccine-alfredo-recipe/index.html Tue Oct 21 15:53:00 -0700 2008 4116476 10240 Bob Brooks 3 4120921 Thanks for sharing this Bob......crazy simple for a quick dinner. Wed Oct 22 08:14:32 -0700 2008 4119588 11990 Janet from Richmond 3 4120956 Thanks for the link Bob. Funny, that if you read the reviews, most of the people did go ahead and add some cream anyway, or extra cheese. I'll try it without though, since I don't really want to have cream in the house. Wed Oct 22 08:22:45 -0700 2008 4119588 80937 danhole 4 4126947 dani, good butter and good parm and...you're good to go! ;-) Fri Oct 24 13:37:53 -0700 2008 4120956 105717 alkapal 1 4117606 agreed that jarred alfredo is barely tolerable (guar-gum-o-mania), and why do that when it is very easy to make? can use a lighter dairy -- like half and half, too. Mon Oct 20 20:40:33 -0700 2008 4114573 105717 alkapal