Actually, I may use the Recipe Critic’s version of Alfredo Sauce the next time.
https://therecipecritic.com/the-best-homemade-alfredo-sauce-ever/
The differences between the above (RC) & the ‘Easy Alfredo Sauce’ recipe in the book (Easy) are as follows:
Butter: RC = 1/2 c. Easy = 4 T.
Heavy whipping cream: RC = 2 cups Easy = 0
Milk: RC = 0 Easy = 1 cup
Cream cheese: RC = 4 oz. Easy = 8 oz.
Grated Parmesan: RC & Easy = 1 cup
To boil it down, RC has twice the butter, twice the liquid & half the cream cheese as the Easy recipe. I would think this would be a “looser” sauce.
RC also adds: 1/2 tsp minced garlic, 1 tsp garlic powder, 1 tsp Italian seasoning, 1/4 tsp salt, 1/4 tsp pepper
I did add the above garlic, spices, etc. to the Easy recipe - really adds flavor.
I find myself often using a portion of one recipe with a portion of another to get a result I like.
I do like the Recipe Critic. She’s got a ‘stabilized whip cream’ recipe that’s very useful, a Creamy Tuscan Chicken Bake that I’ve made & a mushroom casserole I plan on trying, plus other recipes that appeal to me :-)
Thank you for the tips!
*** I find myself often using a portion of one recipe with a portion of another to get a result I like.***
I do this, too. Drives my husband a little crazy, because I scribble notes all over a printed recipe.