Not sure what is unclear. Currently, I do not have Alfredo sauce on my menu. I would like to add it. I have a variety of homemade sauces and pastas, but not alfredo sauce.
I prefer to make all my sauces ahead of time in the morning. I don't have a lot of experience when it comes to cream sauces. Wondering if you make a few quarts in the morning/afternoon what is the proper way to keep the sauce.
P, how many folks do you cook for? I run around 100 or so on average, and serve 10 or so Alfredo plates when I run it. (it's only a special here)
I make it for the order- all you need to do is have your pasta cooked. I put about 1/2 cup of cream, 1/2 cup of chicken stock in a saute pan. to this i add about 4 tbsp. butter. when the butter melts i drop 6 oz precooked pasta (but only lightly rinse- you ned as much starch as you can get) and let that come to a boil. the sauce gets a little foamy as the starch starts the thinckening. when i t is boiling, i turn off the heat and stir in 2 beaten egg yolks- this thickens the sauce. then you just add parmesan (about 4oz) and presto!
(i top it w/ shrimp and crabmeat most of the time, but we are a seafood joint)
The true chefs will tell you we're wrong but it works. We added pasta after being open several years as an optional side or ala carte plate. Add ons to the pasta, shrimp, chicken, vegs, etc.
We make our white wine & cheese sauce (alfredo) about a gallon or more at a time using 1/2 & 1/2, milk, ( have used heavy cream), a cooked roux (about the color of the good looking young lady that was in last night's hair), two white cheeses, wine, white pepper, top with parmesan w/parsley, and anything else you like. We go through anywhere from none to a couple of batchs a day. Therefore, we prepare and hold refrigerated. It will reheat, sometimes needing to thin with either wine (my favorite) or milk - 1/2 & 1/2, chicken base, etc.
Our reason for preparing and holding is ticket hang time and the number of people in the kitchen.
A trained chef will scoff at this method. But us "old-skool-up-by-our- boot-strap" pros know whatever works best goes. Just melt 8oz of cream cheese into 1 qt of heavy cream. Cool and will last days. Just melt in saute pan and add to freshly drained pastaTop with fresh parm cheese. You could saute shrimp, chicken etc. before adding pasta. Crazy easy and taste great.
John and Silver have the type of ideas that I am looking for. Based on size of restaurant, kitchen size and staff, etc. making the sauce to order is not a realistic option for me. Also, I try to avoid doing stuff like that because I think it can create inconsistency from one cook to another.
Combination of old school and new school methods :
Fettuccine Alfredo Sauce - 6 Servings
2 tablespoons butter
3 cups heavy cream
3 cups chicken stock (canned chicken broth is fine)
3 tablespoons minced garlic
1 tablespoon corn starch mixed with water as needed -cream consitency "slurry"
1 1/2 Tbl grated fresh parmesan cheese or mixture of Romano and Parmesan (9 oz cheese total)
Pinch of minced fresh parsley
salt and ground black pepper to taste
In a large saute pan melt the whole butter adding the minced garlic. Saute the garlic on low heat to release its flavor - do not brown, add the chicken stock and reduce by half. In a separate pot reduce the heavy cream by half. Add to chicken stock and reduce to desired consistency if needed. For holding if you like you could add the cornstarch and water mixture slowly while stirring until the sauce begins to thicken slightly. Add only as much of the cornstarch "slurry" as needed, note that the parmesan cheese will also act as a thickening agent so it is best to add it at the very end while tossing your pasta with the sauce, adding the parsley and salt and pepper. Taste the alfredo sauce and adjust the seasonings as needed. Serve immediately.