Ask Behr anything food related thread

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Absolutely. Isn't it required to call it an alfredo sauce? :dunno:

For years my wife and I have experimented with making good alfredo sauce. We started with a basic butter, garlic, cream, parsley and parm sauce. Most recently we have preferred a béchamel based sauce (butter/flour roux, garlic, pinch of red pepper flake, half 'n half, a bit of cream cheese, a lot of parm and some chopped parsley).

The sad thing about alfredo sauce is we've never found one that was any good as leftovers. They tend to break or get pasty when reheated.

The dogs don't mind the leftovers, though.

:huh:
 
Just got into an argument with my wife because she wants to make beef stew in a cooking bag and I said why not make it in the stainless steel stock pot. Dang crazy wimmens.
 
Can you give me a recipe for a marinara with wine in it for spaghetti? This chick I dated years back made it thay way and was delicious.
 
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