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Sat 20 Mar, 2004 04:00 am
I figure if they can put it in cheap powder form in boxed items, there must be an easy and inexpensive way to make this sauce! I have found nothing on the net. I am seeing every recipe call for expensive ingredients, like a ton of Parmesan cheese. If they can imitate it in cheap powder form, I figure that I can do the same and spare the expense!
Any ideas?
Sorry, but no. It wouldn't be Alfredo sauce. My chef sensibilities are offended.
The only concession I might make here is to buy a good jarred Alfredo sauce rather than some powder. It's pricier, but still less than buying everything yourself and making it from scratch.
Wouldn't Velveeta cheese work?
Oh, a couple of suggestions if you do make it yourself: You can substitute Grano Padano cheese for the Parmesan. It tastes almost identical, but it is quite a bit cheaper. Don't skimp on the cream though. Alfredo made with milk is awful. Also, I noticed in your tofu post that you are watching your carbs. One thing about milk, the higher the fat content, the lower the carbs, so cream it must be.
WHAT ABOUT THE FRIGGIN' VELVEETA!!!?
Gus - you're being common - please stop embarrassing us all...
I only make real Alfredo sauce for the wife and I gustav. We save the Velveeta for company.
Quote:Gus - you're being common - please stop embarrassing us all...
Damn! I keep forgetting I am in the company of royalty.
Well, you have realised now.........
teehee
Well, I reckon I'll just get a cold beer and finish off this Velveeta with some of my common friends.
Awwww Gus - I was only funnin' ya.....here, take this nice capybara collar as a token of my esteem...
It is encrusted with rhinestones...
By the way - what is velveeta?
Velveeta is a block of pasty orange goo that may be found in American grocery stores. I think it goes for about 13 cents a pound.
I think people use it for macaroni and cheese, mostly.
I hear that Velveeta is good on cold hot dogs too.
Re: I need a simple, inexpensive Alfredo Sauce!
Wildflower63 wrote:If they can imitate it in cheap powder form, I figure that I can do the same and spare the expense!
You'd better not make the real stuff, Wildflower. Once you've had a good alfredo sauce, you'll find it hard to go back to an imitation that comes from a cheap powder base. It's not the same. At all.
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