Italian Charity Event Workday 3

On work day 3 for the Italian charity takeout event we made alfredo sauce. When we make alfredo sauce, we use a couple of techniques. First, I make a classic béchamel with milk and blonde roux. Secondly, we make a chicken stock with white wine as explained in the stock tip post. Lastly, we make smooth stabilized heavy cream with butter in order to keep the cream from separating after it thaws.

We also began to box up the finished food in preparation for fulfilling the orders. We boxed up chicken, meatballs, mushrooms and lasagna.

Alfredo ingredients

2 gallons of whole milk

8 cups of all purpose flour

9 lbs. of melted butter

1 gallon of chicken stock

1 gallon of white wine

1 container of culinary cream

2 gallons of heavy cream

3 bags (64 ounce) of grated parmesan

3 bags (24 ounce) of pecorino Romano

Salt and white pepper

Alfredo preparation (preparation time 3 hours)

In a large stock pot, add chicken stock and white wine

Chicken stock and white wine simmering in pot

In another very large stock pot over very low heat, add all of the heavy cream, 2 cups of culinary cream and begin to bring to a slow boil. Take one pound of butter and slice it into 1/4 inch pads and lay them gently on the top of the cream. This will take several hours to heat up.

Heavy cream. culinary cream and pads of melted butter warming.

In a large mixing bowl, add the flour and 6 lbs. of melted butter and mix it together until it has the consistency of peanut butter.

Blonde roux in a pot

In a very large stock pot, add milk and half the roux. Briskly whisk the mixture over low heat until smooth and bubbling.

Béchamel simmering

Add the stock mixture and the remaining roux to the Béchamel sauce. Whisk thoroughly until smooth.

Béchamel and stock and roux mixture simmering

The culinary cream mixture is ready to be mixed into the béchamel sauce when it forms a frothy foam top over the whole surface as seen in the picture below.

Beginning to froth on top

In the béchamel pot, add the culinary cream mixture and cheese. Whisk thoroughly until smooth.

Whisking in the cheese and culinary cream

After thoroughly mixing in the cheese, add salt and pepper to taste. After seasoning the alfredo mixture, pour into food grade bucket and store in the freezer.

We also boxed up chicken, meatballs, mushrooms and lasagna.

Boxing up the food

Bon Appetit!