Steps to Making Alfredo (part 2)








  

 Next, I add salt to the mix. I don't do as much salt as the garlic powder or onion powder, but I typically do the same amount of salt and pepper, then reassess later. It's hard to determine really how much of each ingredient you want, because it all depends on your own personal likes. But, I might as well show pictures to give people a start. It's hard to see, but the salt takes up the right side of the garlic and onion powder mixture, and it only fills about an eighth of the space that the garlic and onion powder do. The bottom of the salt, and to the right is a picture of the pepper, which you can see a little more clearly







Last, the nutmeg is added to the mix. I use the least amount of this spice, so I typically do it last to gauge how much mix I already have and try to do about an eighth of that amount of mixture in nutmeg. You don't need a lot of nutmeg since it has a strong flavor, but just a little bit of it really gives the sauce that signature Alfredo taste. I have tried this recipe without the nutmeg as well and it still tastes just as good. So, nutmeg is really your choice, but I usually make the sauce with it. To the right is the nutmeg put in, the brown in the middle, and the bottom is all of the spices mixed together. 











Now that all of the spices are mixed together, it's time to stir that into the pan with heavy whipping cream. Although it seems like a lot, I use all of the spice I mixed together. It takes a lot to season the sauce and take away that actual creamy-milk taste. Once put in, put the temperature at a little less than medium. It needs to heat up a bit before it can sit at a cooler temperature to cook. However, if it starts to boil at all, turn down the heat, and if it continues, take it off the heat and continue to stir it until it's cool enough to put back onto the burner. Below is a picture of the spices mixed with the heavy whipping cream. 





























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