i make homemade alfredo sauce (butter, cream,garlic and parmesan cheese) and the next day when i reheat it the cream and butter seperate and i do not know how if i can reheat it so it stayes like the first night all creamy and combined....when i reheat it i use a sauce pan and just slowly simmer it for 10 or so min. i need help...PLEASE =)
2007-02-15 11:44:36 · 6 answers · asked by Bekah 5 in Food & Drink ➔ Cooking & Recipes
use a double bioler and stir constantly with a whip
2007-02-15 11:51:08 · answer #1 · answered by a person of interest 5 · 1⤊ 0⤋
Since everbody seems to think that Alfredo Sauce is an emulsion- it's not - you may as well make it one. Use the double boiler method and temper in an egg yolk or two. Then using a thin wire whisk bring it back to consistancy.
Have fun
2007-02-15 20:21:30 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Well I wouldn't suggest you using butter in your alfredo sauce next time. I useually reduce my cream to make it richer and don't need to add butter, if you like that butter taste I would suggest adding butter to your noodles instead. To reaheat your sauce without it splitting now you need to emulsify it, I would suggest heatting it slowly untill it's at a liquid state and adding a little cream slowly untill it is smooth and warm.
2007-02-15 19:58:38 · answer #3 · answered by greengirl 5 · 0⤊ 1⤋
it doesn't sound to me like your butter and cream are separating, because there was never an emulsion. it sounds like you heated it up too violently, and your butter broke. you have to be careful with your butter. reheat it at a lower temperature, and make sure to stir it often.
2007-02-15 19:49:47 · answer #4 · answered by Chef Nasty 4 · 0⤊ 0⤋
Chef nasty sounds about right and another option could be adding a little milk maybe?? thats what i usually do to like cream of mushroom ,,,,,
2007-02-15 19:52:26 · answer #5 · answered by sparkleinureye021 2 · 0⤊ 0⤋
YOU'RE FIRED!!
2007-02-15 19:51:59 · answer #6 · answered by ♥panicqueen♥ 5 · 1⤊ 3⤋