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Questions tagged [alfredo]

14 questions
20
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4 answers

How can I reheat a roux-based (alfredo) sauce in the microwave without separation?

I made an alfredo sauce last night using a roux made with ghee instead of regular butter, since that's what I had on hand. The ingredients were: ghee, flour, heavy cream, garlic, pecorino romano, and salt and pepper to taste. The sauce turned out…
stephennmcdonald
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8 answers

How can I make cheap, smooth homemade Alfredo sauce?

I've tried making Alfredo sauce several times based on a few online recipes. It generally comes out pretty tasty, but also with one flaw: the sauce is grainy or gritty because the grated Parmesan cheese doesn't fully melt. Doing searches online,…
Walter Mundt
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What are the hallmarks of a traditional alfredo sauce?

There are many recipes for alfredo sauce, using ingredients from pesto and soy milk to low-fat milk and cream cheese. What is the gold standard for alfredo? What properties indicate a traditional Italian-style alfredo sauce? What type of pasta is…
KatieK
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1 answer

Freezing things like Fettuccine Alfredo

I don't have a lot of time to cook during the week, sadly, so I've been taking things like this for lunch http://www.eatyourbest.com/sitecore/content/Home/products/classic-favorites/fettucini-alfredo.aspx . It's simple and tasty, but I would prefer…
Lisa
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3 answers

How to fix a sauce that is too sweet?

A while ago I attempted to make the Better than Olive Garden Alfredo Sauce from food.com. One of the ingredients it calls for is heavy cream and as I live in Canada where they don't sell heavy cream I decided to substitute it for equal amounts…
Kyra
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2 answers

Thickening Alfredo sauce

My girlfriend and I are huge fettuccine alfredo fans, so we have been trying to recreate one of our favorite Italian dishes at home. The trouble we keep having is thickening the Alfredo sauce without destroying the flavor. We've tried tons of…
Ubunfu
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2 answers

Looks curdled, but it wasn't - my bad alfredo

I made some alfredo sauce (evoo, heavy cream, homemade pesto, Parmesan cheese) and decided to throw in some chopped tomato. Instantly, it separated. Was it the acidity of the tomato or the extra water coming in from the tomato? How can I get tomato…
David Lozzi
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2 answers

My Alfredo sauce always ends up gooey

I’ve been trying to make authentic Alfredo sauce using this recipe. I’m normally pretty good with sauces, but this one is eluding me. I simmer the pasta water and melt the butter, and everything emulsifiers fine, but as soon as I add the…
MichaelDotKnox
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How to make alfredo creamier longer?

I make a simple alfredo sauce that is absolutely delicious. It´s as easy as melting butter in a pan (about 2 or 3 tablespoons), adding a glass of 18% cream, and then shredding parmesan into it. The problem is that after 10 minutes, while the food is…
Paulina Mazur
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2 answers

Grey mushroom cream sauce - why so dark?

I've attempted making an Alfredo sauce many times in the past: With flour+butter, without, many different recipes that none have achieved an actual white color. The mushrooms and onion tint the whole sauce in this grey shade which isn't very…
Naomi Sommer
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Why did my ricotta cheese did not completely melt in the Alfredo?

Today I sauteed a quarter cup mushrooms in 3 tbsp butter and added 250ml cream. Everything was set for me to add the ricotta and finish the Alfredo, but it only partly melted. Beyond a certain point, there were some "cheese crumbs" that no amount of…
Bar Akiva
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Alfredo sauce - help adding taste

How do I add back in the taste and fat to low fat alfredo sauce?
angie
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1 answer

How to thin Chicken Alfredo sauce?

I wanted to try something new with chicken breasts, came across Chicken Alfredo which seems pretty simple. However, the two times I've cooked Chicken Alfredo the sauce seems to come out rather thick and the pasta is glue-ey, but still very much…
SupaHam
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What can I substitute for butter in Alfredo sauce?

While I was cooking a very simple Alfredo sauce today for my lunch, I had already started my sauce before I realized I was out of butter. If this happens again to me in the future, what is a good emergency replacement for butter in a recipe? My…
OghmaOsiris
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