Best 4 Copy Cat Olive Garden Fontina Cheese Sauce Recipes

If you're looking to recreate the Olive Garden's irresistible Fontina Cheese Sauce at home, you've come to the right place. This article will equip you with the knowledge and guidance to prepare a copycat version that will tantalize your taste buds. So whether you're a seasoned cook or just starting out, get ready to embark on a culinary journey that will make you feel like you're dining at your favorite Italian restaurant.

Let's cook with our recipes!

FONTINA CHEESE SAUCE

Fontina Cheese Sauce image

Fontina cheese sauce has authentic Italian taste (even if it's not authentically Italian) and is perfect served over pasta. This recipe is similar to Olive Garden's - quick, easy and delicious.

Provided by Kita Roberts

Categories sauce

Time 7m

Number Of Ingredients 8

Ingredients

6 tbs butter
6 tbs flour
3 cups milk
1 teas Cajun seasoning
1/2 teas Cayenne pepper
1/2 teas black pepper
1/2 teas garlic salt
6 oz fresh grated Fontina cheese

Steps:

In a sauté pot, whisk flour into melted butter.
Slowly pour in milk, continuously whisking.
Add Cajun seasoning through garlic salt and melt in the cheese. Keep stirring!
This sauce thickens up quickly so feel free to add a bit more milk to thin it out a little - I will the next time I make it.

Nutrition Facts : Calories 308 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 13 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 993 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

OLIVE GARDEN FONTINA ALFREDO SAUCE

Olive Garden Fontina Alfredo Sauce image

I got this recipe from copykat.com from a reviewer that put in the "real" recipe. According to the reviewer, this is right off of the sauce card. Time is just a guess as I haven't made this.

Provided by KaraRN

Categories Sauces

Time 40m

Yield 1 gallon

Number Of Ingredients 8

Ingredients

1 tablespoon pureed garlic
1 lb butter
2 quarts heavy whipping cream
8 ounces milk
1 lb parmesan cheese
4 ounces Fontina cheese
1 teaspoon salt
2 teaspoons black pepper

Steps:

Brown Garlic puree.
Then add butter til melted.
Add heavy cream and milk.
Add parmeasan cheese, fontina cheese, salt and pepper.
Stir on medium high until thickens.
Turn off heat and continue to stir.
Serve over cooked alfredo noodles.

Nutrition Facts : Calories 12404.5, Fat 1247.2, SaturatedFat 777.8, Cholesterol 4150.4, Sodium 14269, Carbohydrate 90.7, Fiber 1.3, Sugar 8.3, Protein 255.8

OLIVE GARDEN SHRIMP SCAMPI COPYCAT RECIPE WITHOUT WINE

Olive Garden Shrimp Scampi Copycat Recipe without Wine image

This Olive Garden shrimp scampi copycat recipe without wine has all the shrimp, pasta, garlic, and butter a person could want.

Provided by Steph Loaiza

Categories Main Course

Time 34m

Number Of Ingredients 13

Ingredients

1 pound thin spaghetti (or angel hair pasta)
1 pound uncooked jumbo shrimp ((peeled, deveined, tails removed and fully thawed))
8 Tablespoons butter (divided)
6 garlic cloves (minced)
¼ teaspoon red pepper flakes
2 cups chicken broth
1 teaspoon white vinegar
½ lemon (juiced)
2 Tablespoons heavy cream
1 cup fresh asparagus (cut into 2-inch pieces)
1 cup Roma tomatoes (diced)
salt and pepper, to taste
fresh grated Parmesan cheese (for serving)

Steps:

Bring a large pot of salted water to boil over medium-high heat.
Then, in a medium skillet over medium heat, melt 4 Tablespoons of butter. Lightly season the shrimp with salt and pepper, then add to the skillet.
Cook, stirring occasionally until pink; about 2 minutes per side (be careful not to overcook the shrimp! You will want to cook until the shrimp have barely turned pink on all sides and it happens fast!). Remove the shrimp to a plate and cover to keep warm.
Add the pasta into the pot of boiling water and cook for 6-8 minutes or until pasta is al dente. Drain, saving 1/2 cup of the pasta water, and set the pasta aside.
While the pasta cooks, prepare the sauce. In the same skillet used to cooked the shrimp, add 2 Tablespoons of olive oil, minced garlic and red pepper flakes. Saute the garlic for about 1 minute. Stir in the chicken broth and vinegar.
Bring the mixture to a boil and then lower the heat. Simmer for 5-8 minutes until the chicken broth has reduced by half. Add the lemon juice and asparagus and let simmer for 1-2 minutes. Season with salt and pepper, to taste.
Add the remaining 4 tablespoons of butter to the sauce along with 2 tablespoons of heavy cream, then stir to combine.
Return the shrimp to the skillet, along with the diced tomatoes and cooked pasta. Using tongs, lightly toss the pasta, shrimp and veggies in the sauce, adding reserved pasta water as needed to make sure that everything is coated evenly with sauce. Add more salt and pepper as needed.
Top with freshly grated Parmesan cheese and enjoy!

Nutrition Facts : Calories 763 kcal, Carbohydrate 93 g, Protein 33 g, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 214 mg, Sodium 1273 mg, Fiber 6 g, Sugar 6 g, UnsaturatedFat 9 g, ServingSize 1 serving

OLIVE GARDEN FETTUCCINE ASSORTITO

Olive Garden Fettuccine Assortito image

Make and share this Olive Garden Fettuccine Assortito recipe from Food.com.

Provided by Member 610488

Categories Peppers

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

6 tablespoons butter
6 tablespoons all-purpose flour
3 cups milk
6 ounces Fontina cheese, shredded
salt, to taste
fresh ground black pepper, to taste
1 cup green bell pepper, julienned
1 cup red bell pepper, julienned
1 3/4 cups broccoli florets, cut into small pieces
1 cup zucchini, cut in 1/4 inch slices
1 cup yellow squash, cut in 1/4 inch slices
1 cup carrot, julienned
1 3/4 cups ham, julienned
1 lb fettuccine pasta (cooked al dente )
3 tablespoons butter or 3 tablespoons margarine
3 tablespoons olive oil

Steps:

In a heavy non-aluminum pot, melt butter then whisk in the flour and cook on moderate heat for 2 minutes, stirring constantly. Add the milk and bring just barely to the boiling point. Turn off the heat, add Fontina cheese and blend into the hot milk. Adjust the salt and pepper.
Add the butter or margarine and olive oil to a large, heavy skillet over medium heat and sauté the vegetables and ham together until crisp tender. Stir frequently.
Drain the pasta and blend with the vegetable-ham mixture; add the hot cheese sauce and blend again, to coat all ingredients with sauce. Pass grated Parmesan at the table.

Nutrition Facts : Calories 1106.3, Fat 62.7, SaturatedFat 31.8, Cholesterol 258.4, Sodium 1607.8, Carbohydrate 90.3, Fiber 3.1, Sugar 5.5, Protein 47.5

### h3. Ingredients: * 3 tablespoons butter * 3 tablespoons all-purpose/maida purpose * 1 cup milk * 1- 2 clove of minced fresh/dried/powdered Garlic * ½ cup heavy whipping cream * 2 cup of shredded Italian Cheese Blend (Preferably, Parmesan Romano and Asiago Cheese) * ¼ cup grated Parmesan cheese * 1/2 cup grated Mozzarella cheese * 1/2 cup grated Sharp Cheddar cheese * ¼ to ½ cup dry white wine (skip for a non-alcoholic version) * Pinch of salt * Pinch of ground black/white Pepper * 1 tablespoon Garlic powder * ½ tablespoon Italian seasoning * ½ tablespoon Dried Basil * ¼ tablespoon Onion powder * ¼ tablespoon Dried Oregano * 1/4 cup panko bread crumbs * 1/4 cup finely diced sun-dried tomatoes * ½ cup medium-diced yellow/red/green/purple Bell Peppers * ¼ cup finely diced red onions * Chopped parsley for garnish ### h3. Instructions: 1. Melt butter in a large saucepan over medium heat. Add in all-purpose/maida purpose and cook, stirring frequently for about 30 seconds. 2. Pour in milk, heavy cream and white wine(if using). Season with minced Garlic, salt and Pepper. Bring the mixture to a simmer and then reduce heat to low. 3. In a large bowl, whisk together Italian cheese, Parmesan, Mozzarella, Cheddar cheese. 4. Gradually whisk in cheese mixture into the saucepan with milk and cook until melted. Stir in the panko breadcrumbs and continue to cook until the mixture has thickened. 5. Stir in sun-dried tomatoes, diced peppers and onions. Cook for an additional 2 to 3 minutes, or until the mixture has warmed through. If the mixture appears too thick, add a little milk to thin it out. 6. Pour the cheese mixture over your favorite egg noodles and serve immediately, garnished with fresh parsley. ### h3. Notes: - To make a gluten-free version of this recipe, use gluten-free panko breadcrumbs and gluten-free noodles. - For a vegetarian version, use plant-based milk and omit using chicken or meat-based broth. - If you don't have any dry white wine on hand, you can use chicken or meat-based broth instead. - You can adjust the amount of cheese used in this recipe to suit your own personal taste. - For a spicier version, add a pinch of red chili flakes while cooking. - Store leftovers in an airtight container in the refrigerator for up to 3 days. ### h3. Conclusion: If you're looking for a delicious and easy-to-make cheese recipe, this Olive Garden Copycat Alfredo Sauce is the perfect choice. With its creamy texture, rich flavors, and versatility, this cheese will quickly become a favorite in your household. Feel free to experiment with different cheeses, spices, and mix-ins to create your own unique version of this classic recipe.