Decoding Culinary Magic: The Unconventional Journey to the Perfect Homemade Alfredo Sauce
Embarking on a culinary adventure, our fearless cook has discovered the secret to the best Alfredo sauce ever.
Through thirteen attempts, this single chef has perfected a recipe that tickles the taste buds and satisfies even the most discerning palates. Join us as we unveil the steps to creating this delectable Alfredo sauce, embracing the freedom to cook by taste and the excitement of venturing into the world of canning. Get ready to indulge in a jar of homemade goodness that will elevate your pasta dishes to new heights.
Recipe: Homemade Alfredo Sauce
Ingredients:
- - 1 1/2 sticks butter
- - 1/4 - 1/2 cup finely chopped onions and garlic
- - Salt and pepper (to taste)
- - Italian seasoning (to taste)
- - Pinch of garlic salt
- - 3 small heavy creams
- - 3 softened Philly cream cheese
- - 1 1/2 cups Parmesan cheese
Instructions:
1. Saute onions, garlic, and seasonings:
- In a saucepan, melt the butter over medium heat.
- Add the finely chopped onions and garlic to the melted butter.
- Sprinkle salt, pepper, Italian seasoning, and a pinch of garlic salt over the onions and garlic.
- Cook for a few minutes, allowing the flavors to meld together.
2. Add cream and cream cheese:
- While whisking, gradually pour in the small heavy creams.
- Incorporate the softened Philly cream cheese into the sauce.
- Simmer the mixture for a few minutes, allowing it to thicken slightly.
3. Introduce Parmesan cheese:
- Stir in the Parmesan cheese, ensuring it melts evenly into the sauce.
- Continue simmering the sauce for a couple more minutes, allowing it to reach the desired consistency.
4. Adjust taste and texture:
- The key to this recipe is to taste and adjust as you go.
- Continuously sample the sauce, adding more seasonings or cheese as needed, until you achieve the desired taste and texture.
5. Jar and can the sauce:
- Fill clean jars with the Alfredo sauce, leaving about an inch of headspace at the top.
- Secure the lids on the jars.
6. Pressure canning:
- Place the filled jars in a pressure cooker.
- Follow the manufacturer's instructions for pressure canning.
- Process the jars for approximately 30 minutes.
7. Cooling and storage:
- Once the pressure has been released and the cooker has cooled down, carefully remove the jars.
- Give each lid on the jars one last twist to ensure a tight seal.
- Turn the jars upside down on a dry, clean towel and allow them to cool completely.
8. Savor the flavors:
- Once cooled, your homemade Alfredo sauce is ready to be enjoyed.
- Serve the sauce over your favorite pasta dishes or use it as a delectable dip.
- Store any remaining jars in a cool, dark place for future culinary adventures.
Through the journey of trial and error, our intrepid cook has unlocked the secret to the ultimate homemade Alfredo sauce.
With the freedom to cook by taste and the determination to explore the world of canning, this recipe embodies the thrill of culinary experimentation. Embrace the joy of adjusting flavors and textures to suit your preferences, and revel in the satisfaction of having a jar of deliciousness at your disposal whenever pasta cravings strike. Let this recipe be a testament to the power of persistence and the endless possibilities that unfold when we cook from the heart. Enjoy every spoonful of this homemade Alfredo sauce and savor the flavors that make it truly exceptional.
Comments
What does 3 small heavy creams and 3 softened Philly mean? 3 what?? Thank you!
ReplyDeleteI think it means 3 of the smallest cartons of heavy cream, and 3- 8oz blocks of cream cheese.
DeleteYes what does it mean about the cream and cream cheese
ReplyDeleteYes what size do you mean for cream and cheese. What is the shelf life please
ReplyDeleteI would like to know exact measurements such as 16 oz of cream and 8 oz of cream cheese. Small could mean who knows what. Please answer quickly as I am anxious to try this now
ReplyDeletePlease use common courtesies such as please, and thank you. Just because you want it now, and are impatient, don't act that way!
DeleteYes, how can we make this without knowing the amount of cream cheese and heavy cream.
ReplyDeleteAt what pressure? 5- 10?
ReplyDeleteLbs of pressure/time/size of jars please. Everything i look at says don’t pc dairy. I do but never alfredo sauce. Thank you
ReplyDeleteIt's definitely not tested or safe to can milk...
ReplyDeleteThis is definitely not safe. No dairy or flour can be safely canned. Look it up please don't risk you and your loved ones lives.
ReplyDeleteCanned milk is easily available anywhere, and there are many foods found in jars that also contain flour. I've never heard of such a thing as a warning on any of this food!
DeleteCanned stew will have flour in the gravy, 'Condensed' milk has been a staple of many diets for years and was used as one of the first baby formulas when I was little.
Just because the FDA has not tested home canning alfredo sauce, does not mean that you cant do it. Research and do what you feel comfortable with. I'm a rebel canner and I cant wait to try this recipe. Thank you!
ReplyDeletecan this be frozen?
ReplyDeleteHow much quantity does this recipe make?
ReplyDeleteThis sounds delicious. Was wondering how many pounds if pressure and for how long? Can't wait to make some. Thank you.
ReplyDeleteIt depends on the elevation of where you live on the pounds of pressure. What do you use when you can other things, 5 or 10. You would use the same for everything unless you move to a different elevation.
Delete