Prepared Alfredo Sauce in a jar...best brand?

Two Peas is Closing
Click here to visit our final product sale. Click here to visit our FAQ page regarding the closing of Two Peas.

Posted 8/26/2010 by kms66 in NSBR Board
 

kms66
StuckOnPeas

PeaNut 184,535
January 2005
Posts: 2,890
Layouts: 182
Loc: in the southwest

Posted: 8/26/2010 11:24:13 AM
I'm such a picky butt when it comes to alfredo sauce. Some recipes call for pre-made jarred alfredo sauce, and for times sake, I would like to find a brand that I like. What is your favorite brand of alfredo sauce?


smilamjeep
BucketHead

PeaNut 459,323
March 2010
Posts: 688
Layouts: 0
Loc: St. Louis Missouri

Posted: 8/26/2010 11:47:52 AM
I don't really use it anymore since my stepkids are out on their own but they used to love my chicken alfredo when I made it with Ragu pre-made sauce.

Boiler Fan
PeaFixture

PeaNut 96,715
July 2003
Posts: 3,611
Layouts: 16
Loc: Boilermaker Country!

Posted: 8/26/2010 11:48:52 AM
Ragu makes an awesome pre-made Alfredo with parmesean. (It's low carb too!)

hop2
Ancient Ancestor of Pea

PeaNut 43,893
July 2002
Posts: 6,311
Layouts: 0

Posted: 8/26/2010 11:49:27 AM
Newmans own My daughter wont touch anything else

dynalady
My soul is fed with needle and thread

PeaNut 25,620
December 2001
Posts: 20,256
Layouts: 49
Loc: Sweet Home Chicago

Posted: 8/26/2010 11:49:34 AM
I can never remember if it's 3 Brothers or 5 Brothers, but they make a good alfredo sauce.

momof3b1g
Ancient Ancestor of Pea

PeaNut 101,810
August 2003
Posts: 6,396
Layouts: 37
Loc: CRAZY TOWN

Posted: 8/26/2010 11:49:58 AM
I have yet to find one I like. They all have a weird taste.

squillen
Tier 1 Baking Pea

PeaNut 133,550
February 2004
Posts: 39,602
Layouts: 331
Loc: Hudson Valley, NY

Posted: 8/26/2010 11:51:05 AM
What about making your own?

2 cloves garlic, minced
1/2 cup butter (1 stick)
1/2 cup flour
3-4 cups half and half (or cream)
1 cup parmesan cheese, shredded
salt and pepper

Melt the butter in a saucepan over medium high heat. When melted, add the garlic and flour; whisk well to remove any lumps. Continue cooking the flour and garlic until the garlic starts to brown lightly. Do not overcook the garlic!

While whisking, add 3 cups of the half and half. Turn the heat up a little. Keep whisking! The sauce will begin to thicken. If it's too thick, add a little more cream until you get the right consistency. When the sauce is thick enough to coat the back of a spoon, remove from heat and add the parmesan cheese, a pinch of salt, and some fresh cracked black pepper. Taste and re-season if needed.


*Way* better than storebought IMO and a fraction the cost.

Maizie
* Happy Camper *

PeaNut 223,117
September 2005
Posts: 16,361
Layouts: 22
Loc: Heffalump Hollow

Posted: 8/26/2010 11:55:02 AM
It really is just as easy to make and way better than the jarred stuff. I am an alfredo junkie, trust me -- I cannot stand any of the jarred products on the market.

kels228
Mommy to my brave peanut, my princess & my prince!

PeaNut 9,609
January 2001
Posts: 12,333
Layouts: 41
Loc: Massachusetts

Posted: 8/26/2010 12:27:24 PM
We only buy Bertolli or Classico di Roma. (DH does add a bit to it to make the final sauce, but I'm not sure what or how much). Not much though, it's basically the jarred sauce that we're eating. If he was home I'd ask him what he does to it, but he's not home.

cmpeter
PEAceful Pea

PeaNut 14,521
April 2001
Posts: 37,572
Layouts: 31
Loc: Washington State

Posted: 8/26/2010 12:57:55 PM
I just drain my noodles and mix in a stick of butter, 1/2 a cup of parm cheese and then add cream until it's the right consistency...add more parm if you want at the end. Season with salt and pepper. You don't even really have to measure the parm....just toss some in and stir...keep alternating the cream and parm until it looks good.

Sarah*H
Bring me that horizon!

PeaNut 239,162
December 2005
Posts: 29,196
Layouts: 417
Loc: The final frontier

Posted: 8/26/2010 1:03:07 PM
I agree with Squillen, it takes less than 5 minutes to make your own and it tastes so much better. I made it as a sauce for chicken last night so I'm a little biased today, lol!

I use 1/4 butter, 1 c cream, 1 clove garlic and 1 1/2 c parmesan.

Tishy
NCIS

PeaNut 51,488
October 2002
Posts: 14,398
Layouts: 0
Loc: In a state of confusion

Posted: 8/26/2010 1:05:38 PM
Butonni makes one and it is in the refrigerated section with their fresh pastas. It is very good.

linkydoo
PeaNut

PeaNut 476,919
August 2010
Posts: 106
Layouts: 0

Posted: 8/26/2010 1:16:22 PM
I have bought bottled and the packages of Alfredo sauce mix and they all have a strange flavor to me I assume its some spice

ALIASFan
< O >

PeaNut 10,008
January 2001
Posts: 10,744
Layouts: 14
Loc: On a secret mission...

Posted: 8/26/2010 1:20:52 PM
The only bottled Alfredo sauce I ever liked was made by Progresso. It was in a small glass jar. I wasn't able to find it when I moved out of NY, so I don't know if it was discontinued or only sold in a few places. It was the only sauce that didn't taste "fake" to me.

Woobster
The Banana Under the Couch Pea

PeaNut 295,941
February 2007
Posts: 8,089
Layouts: 0
Loc: Somewhere over the rainbow...

Posted: 8/26/2010 1:20:55 PM
I haven't found a pre-made one that I like either.

Thank you ladies for the recipes! I'll be trying those out this week... DF LOVES chicken alfredo!

squillen
Tier 1 Baking Pea

PeaNut 133,550
February 2004
Posts: 39,602
Layouts: 331
Loc: Hudson Valley, NY

Posted: 8/26/2010 1:22:39 PM

I have bought bottled and the packages of Alfredo sauce mix and they all have a strange flavor to me I assume its some spice



Those spices are called preservatives.
I'm not opposed to buying jar or the fresh stuff over in the deli, but you can't beat making homemade for the best flavor.

scrappychica22
Beeswax None of Yours Inc.

PeaNut 166,112
September 2004
Posts: 6,231
Layouts: 110
Loc: In Utah...not eating Jello

Posted: 8/26/2010 1:22:56 PM
I found one that is a Sundried Tomato Alfredo that I really like. Its made by Bertolli I think.

Pea-T-A-Mom
Scrapmaven is stalkin my Kitteh!

PeaNut 159,334
July 2004
Posts: 14,077
Layouts: 0
Loc: Left Coast

Posted: 8/26/2010 1:25:12 PM
Alfredo sauce is so quick and easy to make from scratch -- and then you avoid all that chemical crap they add to keep it shelf stable in a jar! You can make it in the time it will take you to boil the pasta.

1 pound pasta (fettuccine or tortellini are my favs)
2 tbsp butter
1 clove garlic, minced
1 cup cream, divided
2/3 cup shredded Parmesan
pinch salt
dash nutmeg
dash pepper

Bring a pot of salted water to boil, add pasta.

While that's cooking, put butter, garlic, and 2/3 cup of the cream in a large saute pan over medium heat, stirring until the butter melts and then for about 1 minute more, until the cream thickens a little. Turn off heat.

When pasta is done, drain it and toss it in the pan with the cream, mixing it all up and turn the heat on low.

Add Parmesan, remaining 1/3 cup cream, salt, nutmeg and pepper. Mix it all thoroughly and serve immediately.

So tasty!

stampcrazychick
PeaFixture

PeaNut 328,112
July 2007
Posts: 3,127
Layouts: 0
Loc: Utah

Posted: 8/26/2010 1:25:39 PM
I don't think a good brand exists. It's really so easy to make your own and it tastes SO much better.

JenHuedepohl
AncestralPea

PeaNut 38,135
May 2002
Posts: 4,059
Layouts: 38
Loc: Iowa

Posted: 8/26/2010 2:22:32 PM

I just drain my noodles and mix in a stick of butter, 1/2 a cup of parm cheese and then add cream until it's the right consistency...add more parm if you want at the end. Season with salt and pepper. You don't even really have to measure the parm....just toss some in and stir...keep alternating the cream and parm until it looks good.


This is how I do it, too. Learned it working for a nice restaurant. Only one pot and really easy to make as much as you want - whether one serving or 10.

kms66
StuckOnPeas

PeaNut 184,535
January 2005
Posts: 2,890
Layouts: 182
Loc: in the southwest

Posted: 8/26/2010 6:52:02 PM
Thanks everyone! Do the recipes you've shared freeze well?

cindyann49
StuckOnPeas

PeaNut 88,663
May 2003
Posts: 2,765
Layouts: 110
Loc: Indiana

Posted: 8/26/2010 7:06:47 PM
Don't mean to hijack, just noticed your location as grand junction, co.
Not sure if I have already "noticed" you location before, my daughter is weekend anchor for channel 5 (cbs) in grand junction. If you have an online store, I may have purchased stamps from you about a year ago.
what a small world.
cindyann49

**JoJam**
Peace Out Girl Scout

PeaNut 80,420
April 2003
Posts: 10,031
Layouts: 75
Loc: monitoring lucy

Posted: 8/26/2010 7:07:27 PM
I'm not opposed to making it fresh, but then I almost never buy cream--and sometimes, I get the call for alfredo, and don't want to go to the store and buy cream.

I like Newman's own.

kms66
StuckOnPeas

PeaNut 184,535
January 2005
Posts: 2,890
Layouts: 182
Loc: in the southwest

Posted: 8/26/2010 7:11:21 PM

Don't mean to hijack, just noticed your location as grand junction, co.
Not sure if I have already "noticed" you location before, my daughter is weekend anchor for channel 5 (cbs) in grand junction. If you have an online store, I may have purchased stamps from you about a year ago.
what a small world.
cindyann49


I don't think I've "visited" with you before! And I don't have a store, so I don't think it was me!

What is your daughter's name?

cindyann49
StuckOnPeas

PeaNut 88,663
May 2003
Posts: 2,765
Layouts: 110
Loc: Indiana

Posted: 8/26/2010 7:57:31 PM
HIJACK CONTINUED-Lindsey Eaton, I believe she is actually co-anchoring tomorrow/friday night.
KREX TV Grand Junction, CO
cindyann

stampcrazychick
PeaFixture

PeaNut 328,112
July 2007
Posts: 3,127
Layouts: 0
Loc: Utah

Posted: 8/26/2010 8:07:34 PM

I'm not opposed to making it fresh, but then I almost never buy cream--and sometimes, I get the call for alfredo, and don't want to go to the store and buy cream.



I think I use cream maybe half the time I make alfredo sauce. The other half, I just use milk. Yes, it's not quite as thick or creamy, but the flavor is still good (and still way better than from a jar). When I use milk, I don't feel nearly as guilty eating alfredo.

gmcwife1
SamFan

PeaNut 33,625
March 2002
Posts: 9,769
Layouts: 0
Loc: Washington State

Posted: 8/26/2010 8:39:01 PM

I'm not opposed to making it fresh, but then I almost never buy cream--and sometimes, I get the call for alfredo, and don't want to go to the store and buy cream.

I like Newman's own.


I don't buy cream either and some times I just feel like eating crap

I make alfredo out of a jar because we like it and it tastes good to us.

I use either Ragu or Classico and always add veggies and/or chicken.

~ Dori ~

cmpeter
PEAceful Pea

PeaNut 14,521
April 2001
Posts: 37,572
Layouts: 31
Loc: Washington State

Posted: 8/26/2010 10:16:31 PM

Thanks everyone! Do the recipes you've shared freeze well?


I have never tried freezing it, but I don't think it would freeze well...at least my way of making it by tossing the noodles with the butter, cream, parm. It doesn't have anything to bind the three together. It doesn't even make good leftovers as it all separates. It's easy enough to make, that I just plan for no leftovers.
Show/Hide Icons . Show/Hide Signatures
Hide
{{ title }}
{{ icon }}
{{ body }}
{{ footer }}