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Issues Making Alfredo Sauce
Posted on 6/5/20 at 2:49 pm
Posted on 6/5/20 at 2:49 pm
I have made quite a few Alfredo style sauces for shrimp and andouille pasta. However, there was one time in the past that I made it, and it came out horrible because the sauce separated. I also had a friend who the same thing happened to.
I plan to cook some tonight, so I am curious if anyone knows what causes this. I just want to try and make sure it doesn't happen to me again. Thanks for any tips.
I plan to cook some tonight, so I am curious if anyone knows what causes this. I just want to try and make sure it doesn't happen to me again. Thanks for any tips.
7
Posted on 6/5/20 at 2:51 pm to Tadey
Over reducing most likely. Are you using a roux or just reducing cream
Posted on 6/5/20 at 3:01 pm to Tadey
Depends in which way you are making it, thickened with a roux or thickened with egg yolks. Post your recipe or technique so that we can get a better understanding of what went wrong.
Posted on 6/5/20 at 3:10 pm to Tadey
Are you really talking about a white sauce with Parmesan added to it? The sort of Italianish version of a mornay sauce?
Cause the real thing is just butter and parm. No eggs, no roux, no thick pasty white sauce.
Cause the real thing is just butter and parm. No eggs, no roux, no thick pasty white sauce.
Posted on 6/5/20 at 3:13 pm to Caplewood
Sorry, I could have been more specific. I usually use butter, trinity, cream and Parmesan.
So I just cooked it down too much?
So I just cooked it down too much?
Posted on 6/5/20 at 3:22 pm to Tadey
Take it off the heat when you add the cheese. Or at least very low heat.
Posted on 6/5/20 at 3:27 pm to hungryone
quote:
Cause the real thing is just butter and parm
It is a Roman dish so romano is really the cheese. Also, some pasta water is key.
Posted on 6/5/20 at 3:32 pm to Tadey
Not sure if I am doing it right but I've always used butter, heavy cream, Parmesan cheese, fresh cracked pepper, and some salty pasta water.
I reduce it.
Never had it separate.
I reduce it.
Never had it separate.
Posted on 6/5/20 at 3:44 pm to SmokedBrisket2018
Add your milk/heavy cream more slowly to the roux next time
Posted on 6/5/20 at 5:32 pm to glassman
quote:
It is a Roman dish
True
quote:
so romano is really the cheese
Not really.
Posted on 6/5/20 at 6:37 pm to Tadey
Don't use the pre-grated parm in a bag. It's coated in cellulose so the shavings won't stick together. This will ruin your sauce. Use real parm that you have to grate yourself.
This post was edited on 6/5/20 at 6:38 pm
Posted on 6/5/20 at 6:39 pm to BigDropper
Nope to the pecorino romano....it is not used in the OG recipe from Alfredos in Rome. Parmesan is the cheese used there.
Posted on 6/6/20 at 3:13 am to Tadey
Good butter and cheese are key along with saving some of the pasta water. That's all you need for making alfredo.
Posted on 6/7/20 at 12:14 am to glassman
quote:
some pasta water is key.
Posted on 6/7/20 at 8:32 am to Smeg
I also grate fresh cheese when possible, make a big difference.
Posted on 6/7/20 at 10:58 am to Tadey
You reduced it for to long. Don’t add cheese till the very end. Butter, heavy whipping cream and cheese is all you need.
Posted on 6/7/20 at 11:04 am to joeleblanc
I've had the cream separate when I try to go "healthy" and use half and half instead of heavy cream.
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