An exceedingly rich sauce created in the early 1920s by Roman restaurateur Alfredo di Lello for his famous dish fettuccine alfredo. Alfredo sauce is classically made with heavy cream, butter, grated parmesan, salt and pepper. Today's renditions can include additions such as egg yolks, flour and garlic. Although this sauce was created for pasta, it's now also used to dress everything from chicken to vegetables.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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