My alfredo sauce won't thicken helo?

Answer 1

First try adding more fresh grated parmesan cheese. Another problem could be the lack of a thickening agent. Did you make a rue to start it?

Answer 2

How To Thicken Alfredo Sauce

Answer 3

This Site Might Help You.

RE:
My alfredo sauce won't thicken helo?

Answer 4

The secret is egg yolks.

I can't give you exact quantities, because I don't cook that way, but I can tell you how I make mine.

I melt a stick of butter with a little bit of olive oil (so the butter doesn't burn). I add a couple cloves of minced garlic and let it saute for a few minutes. Don't let it brown.

Then, I add heavy cream (you can also use a combination of heavy cream and half-and-half.) Let's say about 3 cups. Bring this up in temperature, not boiling, but quite hot.

In a separate bowl, separate two eggs. Put the egg yolks in the bowl and toss the whites, or save them for something else. Beat the egg yolks slightly with a fork.

Now...the tricky part....(really not that tricky)......take about 1/4 cup of the hot cream and put it into the bowl with the egg yolks. Whisk it quickly with your fork. Then, add a little more cream. Mix it. Add a little more, mix it. (This is called "tempering." You need to bring the egg yolks up to temperature of the liquid, slowly, or else they will curdle. That's why you don't just add them right away to the hot liquid.) Now take that egg yolk mixture and add to your pot of cream.

Now, you will add your cheese. I use a mixture of Parmesan and and Romano. You can use anything you like. (Asiago is a wonderful touch.) Slowly add your cheese to the hot liquid as you stir. Stir constantly.

That's it. It will thicken up quite a bit. If you like, add some black pepper and a bit of finely chopped parsley at the end.

If left to sit, it will thicken up quite a bit. Just reheat with a little extra cream or half-and-half to get to the consistency you want. Some people like a really thin Alfredo, others a thick one.

Buon appetito!
Enjoy!

Answer 5

Seriously...try this recipe...

Olive Garden Alfredo Sauce

1 pint Heavy Cream
1 stick of butter
2 T cream cheese
1/2 - 3/4 C. parmesan cheese
1 tsp garlic powder

Melt butter in saucepan; add cream cheese. When CC is softened, add rest of ingred. Simmer this for 15 - 20 minutes. OH my gosh, so good (& thick)...GL!

Answer 6

Use a little bit of corn starch- good for sauces will thicken VERY FAST. Be careful, don't use too much.

Answer 7

Try adding more flour to it. You can't taste the flour but it will thicken it up but be careful not to add too much cause the sauce will thicken as it cooks and sets.

Answer 8

straw and hay

Ingredients

PASTA:
1/2 lb(s) Spinach Fettuccine
1/2 lb(s) Fettuccine
ALFREDO SAUCE:
1 1/2 cup(s) White Milk
1 1/2 cup(s) Heavy Cream
1/2 cup(s) Imported Parmesan Cheese, grated
1/2 cup(s) Imported Romano Cheese, grated
6 Egg yolks, fresh jumbo eggs
Salt and black pepper
FINAL ASSEMBLY:
2 tsp Unsalted Butter
2 tsp Fresh Garlic, finely chopped
1/4 lb(s) Proscuitto Ham, sliced very thin then dice medium
1/2 lb(s) Fettuccine, cooked al dente
1/2 lb(s) Spinach Fettuccine, cooked al dente
1/2 cup(s) Green peas, thawed
3 cup(s) Alfredo sauce, well stirred


Procedures

PASTA:

Cook Spinach Fettuccine and fettuccine according to package directions.

ALFREDO SAUCE:

Heat the milk and cream in a heavy bottom saucepan until it comes to a simmer.

Slowly whip in all the cheese, then remove from heat.

In a separate bowl, place the egg yolks and slowly whip in a portion of the hot milk and cream mixture.

Slowly add the egg yolk mixture back into the remaining cream mixture.

(This will increase the temperature of the egg yolks which is called tempering).

Season to taste with the salt and fresh cracked black pepper.

Refrigerate until needed.

FINAL ASSEMBLY:

Place a large skillet on medium heat.

Add butter, garlic, herbs and proscuitto and cook until the ingredients are hot.

Add the pasta and the Alfredo Sauce and stir until the sauce thicken to the desired consistency.

Toss in the peas and stir and season with salt and pepper.

Serve immediately.

Answer 9

Add some shredded or grated fresh Parmesan cheese to the sauce - it will take a few minutes, but it will definitely thicken it!

Answer 10

Try using corn starch which is used to thicken sauces. Hope this helps.