Preparing to Make Homemade Fettuccine Alfredo Sauce

Preparing to Make Homemade Fettuccine Alfredo Sauce
Hi! I'm Louis Ortiz on behalf of Expert Village and today we are going to show you how to make an Alfredo Sauce from scratch. I've got a non-stick Teflon pan here and I've got a low flame under it just to get it warm. Some of the ingredients I am going to be dealing with here is fresh grated Parmesan, got an egg yolk here, some roasted garlic which we've shown you how to make in a previous video but I am just going to kind of dice it up and got some clarified butter as well. So first and foremost, we are going to get some clarified butter into the bottom of the pan here and I like clarified butter because it has a nice rich flavor and it has a real high smoke point so that it will last throughout the recipe nicely without burning out and it is just a real nice rich element to add to the equation. Again, I've got some roasted garlic and I've just kind of diced that up a little. I'm just going to get a little bit more color. Obviously, the garlic is cooked already but I just want to kind of add some heat to it with this clarified butter simply because I want to bring out kind of a nutty aroma in it and that is really not going to take that long obviously. It's a cooked product so we are just kind of adding some heat to it in a pan. As it starts to sizzle, I am just going to move it around. Make sure you keep the pan close to the flame; so we've got a good nice sizzle coming off of that. I'm going to go ahead and lower the flame just a little bit. I've got some heavy whipping cream here and I have kind of infused the clarified butter with this roasted garlic flavor as well. So I've got some oil coming out of the garlic as well. We are going to make one serving here actually of the Alfredo Sauce. Now I've got a wire whisk here and I am going to go ahead and crank up the heat just a little bit. Now I'm not going to apply a whole lot of pressure as I am whisking this around. For one reason, this is a metal whisk and I don't want to scrape off any of the Teflon coating and things of that nature. So I am really just going to kind of dance this all around to get it incorporated together. Now to add a body of richness to this sauce, I am going to add an egg yolk and that will be towards the end and we'll get another crank up on the fire right here. As my heavy cream starts to bubble up, I am going to actually grate some Parmesan cheese and I am using a fine grater and this is a micro plain. So what happens is this cheese will just feather off into the sauce as the heavy cream starts to boil up and as it does that, it is going to melt a lot more evenly and a lot more quickly than would a powder Parmesan or Parmesan that has been processed, those kinds of products. So we just want to start shaving some of this off and essentially the cheese is obviously impart the cream with this really nice rich flavor and it is a little bit briny so we like that and its Italian. The egg yolk at the very end is just going to kind of mellow it out and thicken it. It makes a really nice touch on the sauce. As you see the bubbles coming up here, that's a good point to start grating some of this Parmesan into. We are going to kind of consider this Parmesan too, is like a thickening agent as well because as this cream starts to reduce, we fold this Parmesan into it which is just again, these feathers of Parmesan. Its going to make a nice rich flavor for us. I don't want to have the heat real high on there, so I am going to go ahead and lower this down to low and I've still got some bubbles coming up off of there. So we are going to grate some more cheese in here; it melts instantly which we like. So there is some garlic in there. Some folks may be opposed to having that. I just usually leave it in just because I like the nice rustic feel of it and the flavor as well. So I am just kind of swirling this around so that the cheese is evenly distributed throughout the recipe. At this point, I can go ahead and crank the fire up just a little bit and what is going to happen is the cream is going to reduce and we are going to fold in the egg yolk at the very end. We'll show you that step here in just a second.