Garlic in Alfredo sauce?

C

caroln

Senior Member
Location
Kentucky
@senior chef , I have a question for you about Alfredo sauce. The recipe I have used for years does not use garlic, but I see recipes all over the internet that call for it. Even a commercial on TV for Olive Garden where they mention the ingredients in their alfredo sauce includes garlic. My recipe even specifies not to serve garlic bread with alfredo sauce because it overpowers the delicate taste of the sauce.

So, my question is, in your expert opinion, garlic or no garlic?

My recipe:
Alfredo Sauce

3 tbsp. butter
3 tbsp. flour
1 cup chicken bouillon
½ cup milk
½ cup heavy cream
¼ cup parmesan cheese
dash of celery salt, salt, and pepper

Melt butter in pan. Do not use margarine. Blend in flour, then gradually add bouillon and milk. Cook stirring until smooth. Add cream and seasonings. Add parmesan cheese and stir til smooth and creamy. Add sautéed mushrooms if desired.
 

It depends only on your own taste! Enjoy what you like.

In the case of "White" pasta, my favorite is Pasta Carbonara- no garlic, no cream, no peas:

Just eggs beaten with pasta water and grated cheese, either Parmigiana-Reggianio or Pecorino Romano. Mixed with the pasta along with previously fried pieces of pancetta or guanciale. Lots of black pepper.
 

caroln said:
@senior chef , I have a question for you about Alfredo sauce. The recipe I have used for years does not use garlic, but I see recipes all over the internet that call for it. Even a commercial on TV for Olive Garden where they mention the ingredients in their alfredo sauce includes garlic. My recipe even specifies not to serve garlic bread with alfredo sauce because it overpowers the delicate taste of the sauce.

So, my question is, in your expert opinion, garlic or no garlic?

My recipe:
Alfredo Sauce

3 tbsp. butter
3 tbsp. flour
1 cup chicken bouillon
½ cup milk
½ cup heavy cream
¼ cup parmesan cheese
dash of celery salt, salt, and pepper

Melt butter in pan. Do not use margarine. Blend in flour, then gradually add bouillon and milk. Cook stirring until smooth. Add cream and seasonings. Add parmesan cheese and stir til smooth and creamy. Add sautéed mushrooms if desired.
Click to expand...
Definitely I'd always use garlic. However, if you don't like garlic, by all means, leave it out.
PS: I have a very nice substitute for garlic bread.
Use the same bread, slather on lots of butter and sprinkle on a generous amount of dried Parmesan cheese and run it under a hot broiler until it toasts well and browns ever so slightly. **** Keep a close eye on it so it does not burn. ***
 
caroln said:
@senior chef , I have a question for you about Alfredo sauce. The recipe I have used for years does not use garlic, but I see recipes all over the internet that call for it. Even a commercial on TV for Olive Garden where they mention the ingredients in their alfredo sauce includes garlic. My recipe even specifies not to serve garlic bread with alfredo sauce because it overpowers the delicate taste of the sauce.

So, my question is, in your expert opinion, garlic or no garlic?

My recipe:
Alfredo Sauce

3 tbsp. butter
3 tbsp. flour
1 cup chicken bouillon
½ cup milk
½ cup heavy cream
¼ cup parmesan cheese
dash of celery salt, salt, and pepper

Melt butter in pan. Do not use margarine. Blend in flour, then gradually add bouillon and milk. Cook stirring until smooth. Add cream and seasonings. Add parmesan cheese and stir til smooth and creamy. Add sautéed mushrooms if desired.
Click to expand...
I don't know the answer, but I'm getting hungry.
 
Lots of spices can overpower. I suppose too much of even the less powerful spices could overpower in the extreme. Some spices don't belong with certain foods at all. Garlic is a powerful ingredient, and even in places where it's supposed to be, it should be used with care. Too much can ruin an ordinarily delicious main course like spaghetti, where not having any garlic might be a noticeable oversight. I've never thought about garlic in Alfredo sauce. It probably works since it's in so many recopies. I don't associate the two, but it might work... or not. While personal tastes come into play, there is a place for the middle ground. I don't know if there are any great chefs that are known for using too much garlic or too much of anything.
 
senior chef said:
Definitely I'd always use garlic. However, if you don't like garlic, by all means, leave it out.
PS: I have a very nice substitute for garlic bread.
Use the same bread, slather on lots of butter and sprinkle on a generous amount of dried Parmesan cheese and run it under a hot broiler until it toasts well and browns ever so slightly. **** Keep a close eye on it so it does not burn. ***
Click to expand...
I will try the sauce with garlic next time and see if I've been missing out all these years! Maybe just a half a clove for just a subtle hint of garlic.

I usually just serve warm Italian or French bread but the Parmesan bread sounds like it would pair well with the Alfredo!
 
caroln said:
I will try the sauce with garlic next time and see if I've been missing out all these years! Maybe just a half a clove for just a subtle hint of garlic.

I usually just serve warm Italian or French bread but the Parmesan bread sounds like it would pair well with the Alfredo!
Click to expand...
I'm not adverse to garlic by any means, and garlic bread, sometimes with Parmesan too, is one rockin' complement to a plate of Italian food.
 
caroln said:
I will try the sauce with garlic next time and see if I've been missing out all these years! Maybe just a half a clove for just a subtle hint of garlic.

I usually just serve warm Italian or French bread but the Parmesan bread sounds like it would pair well with the Alfredo!
Click to expand...
senior chef said:
Definitely I'd always use garlic. However, if you don't like garlic, by all means, leave it out.
PS: I have a very nice substitute for garlic bread.
Use the same bread, slather on lots of butter and sprinkle on a generous amount of dried Parmesan cheese and run it under a hot broiler until it toasts well and browns ever so slightly. **** Keep a close eye on it so it does not burn. ***
Click to expand...
@senior chef Well, I made the alfredo sauce with garlic for the very first time. It turns out you can teach an old dog new tricks. I used a small clove, minced up very small and sauteed in butter before adding to the sauce, then simmered for awhile to meld the flavors. My husband and I both liked the slight added dimension of flavor, but wouldn't want to go much more than the one small clove. It would totally change the whole sauce if it was too garlicky.

I guess it comes down to what someone here said, it depends on your own taste, enjoy what you like!
 

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