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Alfredo sauce

M

Mrs. Chipotle

Guest
OK, this is one thing that I just cannot master, and I always end up buying the premade sauce in the refrigerated section of the store. It's not bad, mind you, but I hate that I can't make alfredo sauce without it being a lumpy mess.

Any advice?
 
I don't know what recipe you are using - try this one -

place the butter (not margarine) in your pan, pour in your cream, milk or half-and-half, add your grated Parmesan, add a bit of pepper (you can add salt but be careful because of the salt in the Parmesan) - heat through and do not let it boil -

add to cooked pasta and it's done!

it's very easy and it's very good!



:p
 
I think I am either adding the cheese too much at a time, or the heat is too high.

I will try again and see.

Also, I used a recipe that i found in Cooking Light or someplace. I really think that Alfredo sauce is one of those things that you just can't really lighten without ruining it.
 
You're right about trying to make something ''light" when it shouldn't be!

I use a medium heat and I constantly stir - I've never had a problem with it. Maybe it's because I don't add flour as some recipes call for. Some people try to make a roux out of the butter and flour - but that won't work for Alfredo Sauce.
 
Yeah, Mrs. Chipotle, I don't think Alfredo sauce is something to make light. Instead of trying that, just don't mix as much in the pasta. :) It's really about the samething ... either less of the good stuff in the sauce or less of the good stuff on the food. Either way is about the same in my view. And if you make the Alfredo sauce normally, it will stick to the noodles and not be runny.
 
I have made a light version. It's not anywhere near as good, but it's good, IMO. I make a roux (do you know how to do that?) and then add 2 cups of milk. Then I let that thicken and add 4 oz of reduced fat cream cheese. Then I add a few handfuls of parmesan cheese and black pepper. This is really good with some gorgonzola, too.
 
I've made a roux before, but I guess this is not a typical Cajun roux (since those are dark and Alfredo sauce is white). You just combine the butter/oil and flour without cooking it till it has color?

Mmmmm, gorgonzola. That would taste REALLY good.
 
I melt the butter, stir in flour, and cook until just slightly thickened and all mixed, maybe 2 minutes? Not until dark, no. Then you add the milk (2 cups) and keep cooking until it's thick, bring it to a boil and then down to a simmer. Add the cream cheese and p. cheese and remove from heat. :)
 
I can't do Alfredo sauce either. I guess I'll keep trying. I've got to get the hang of it one of these days.
 
Here is my recipe. You can mix this up cold as long as the butter is softened or melted, then heat in the microwave as much as you need at a time. If anyone needs a larger recipe...I'd be glad to share.

ALFREDO SAUCE

MIX TOGETHER:
1/2 POUND( 2 STICKS) SOFTENED MARGARINE OR BUTTER
2 1/2 CUPS SOUR CREAM
1 CUP PARMESAN
2 TABLESPOONS PARSLEY FLAKES
HEAT AND STIR UNTIL SMOOTH
THIN WITH WATER TO DESIRED CONSISTENCY

I apologize for the "caps" this was a copy and paste from our site.
Let me know if you like it!

Kaylinda
 
Thanks for all the wonderful post in how to make Alfredo sauce I love this stuff but I have never been able to make it, but I am going to try some things that I have read in this thread.
Thanks
 
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