Alfredo Sauce...

[generator12]

...Or more specifically, a recipe for alfredo sauce.

I make one that tastes wonderful (cream, cheese, butter, a little garlic), but tends to separate while on the plate. Also, I've never been able to blend the ingredients to that creamy texture I get in a good Italian restaurant. Mine always has some coarseness from unmelted cheese.

I'm certain that some of the guys/gals on this board are able to do better. Care to share..??

Thanks in advance.

 

[eavega]

My "2-minute Alfredo Sauce" that my kids think is ambrosia - Cream Cheese, half n half, parmesan (real parmigiano reggiano, not Kraft shake container cheese), garlic powder, onion powder, fresh ground black pepper. heat slowly until cream cheese is melted and incorporated. You can even go fancy and add bacon for Alfredo Carbonara... Over Fettuccini noodles. The noodles take longer than the sauce.

-E

 

[ajgraz]

To avoid separation and get that smooth creamy texture you want using stuff you'd find at the grocery store, try starting with a roux...or use a little cornstarch (or far better yet, potato starch).

 

[generator12]

Thanks guys. You've given me some things to work with.