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  • Page 2 of 2 FirstFirst 12
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    1. #11
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      janedoe's Avatar
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      Quote Originally Posted by kaialeena View Post
      Ah, it has been over 15 years since I've been to Olive Garden. After reading the recipe, I am wondering a couple things. The use of olive oil I also find curious. I wonder if that makes the cream take longer to thicken? I wonder if they are using it in place of more butter. This I am not sure of.

      It also says to simmer it the entire time. While you never want to put dairy on high heat because it will burn easily, I would probably put it at a slightly higher heat than simmer. Maybe low medium and then stir constantly.
      Maybe with the olive oil they're trying to put at least one health benefit into it. I'm not going to lie, when I found out what alfredo sauce was I was afraid to tell my husband.

    2. #12
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      barry581's Avatar
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      Quote Originally Posted by kaialeena View Post
      Ah, it has been over 15 years since I've been to Olive Garden. After reading the recipe, I am wondering a couple things. The use of olive oil I also find curious. I wonder if that makes the cream take longer to thicken? I wonder if they are using it in place of more butter. This I am not sure of.

      It also says to simmer it the entire time. While you never want to put dairy on high heat because it will burn easily, I would probably put it at a slightly higher heat than simmer. Maybe low medium and then stir constantly.
      I'm surprised at the use of olive oil also. Usually oil and other liquids will not bind very well and are prone to "breaking". This my be why the sauce stayed so thin.

    3. The Following 2 Users Say Thank You to barry581 For This Useful Post:

      Charlotte K. (12-30-2016), doubledip1 (12-30-2016)

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