How can I thicken alfredo sauce?

Question

I made fettucini alfredo from scratch it was really good. It didn't have the consistency I'm used to seeing at resturaunts. The recipe called for heavy whipping cream and butter to make the sauce. I added those two ingredients to the cooked chicken and shrimp and let it simmer, but it never thickened. I thought about adding flour next time, any suggestions? Thanks!

Answer 1

I recommend adding plain cream cheese (not whipped but plain "block" cream cheese) which will not only thicken it, but enhance the flavour beautifully.

Answer 2

temper in an egg yolk or two , it works wonders.
C'mon guys, flour ? as in raw flour as in not incorporated into at least a beurre manie or better yet a roux ? An additional problem has been created by the necessity to
A) bring the sauce up to a boil to determine how much starch was needed- as you all know a basic rule on all starch thickened sauces.
B) The need to cook out any raw starch flavor- again a basic rule on the desirable quality standard chart.
No , tempering in an egg yolk or two is the correct solution because it gives you the consistency and mouth feel you want w/ o the possibility of a starchy taste
More
Tempering an egg mixture can be a little tricky your primary goal is not to make scrambled eggs .
The easiest way to do it is to get your cream mixture just below a simmer - low 180's
Using the Mr. Danger maxim of always mix things in a container that is at 2-3 times the volume of it's future contents scramble two or more egg yolks
place the mixing bowl on a dish towel so it doesn't spin
Take a ladleful of the alfredo sauce and slowly pour a thin stream into the egg mixture while whisking all the while . Use a thin wire whisk.Just a guess but 6-8 oz of sauce should be OK for 2-3 egg yolks.
If you see any floating bits of egg ,strain first using a fine wire strainer before slowly whisking back into the alfredo sauce
Raise the temp little and allow to thicken.
Little secret : whisk above the bottom do not actually touch it. or you could just be safe and use a double boiler.
enjoy

Answer 3

Fettuccine Alfredo Sauce From Scratch

Answer 4

Dear Curious,

The best way to thicken a rich sauce like an Alfredo is to do one or two things. Either let the sauce thicken naturally by allowing it to simmer on low heat, or when the sauce is complete to your desired doneness, turn the heat off and whisk in more cheese. If a buttery flavor is desired, again, with the heat turned off, swirl in some small chunks of "cold" butter. You can also whisk in some heavy cream.

Fats like butter, cheese or heavy cream act as natural thickening agents. And whisking incorporates air into your product, which will also act to thicken it.

The problem with adding flour is that if your don't thoroughly cook it off, you will be able to taste the starch in your product; not to mention that you may have lumps if you don't mix it well.

If you are going to use flour, mix about a teaspoon of it with cold water thoroughly in a class (cold water is a must if not it will lump on you). When the flour and water mixture (also called a slurry) is even and smooth, pour it into your sauce while whisking until it reaches your desired consistency.

Good Luck!

B

P.S. If it gets too thick on you, add some white wine to it and cook it down again. If you don't have this...use water, but wine adds more flavor.

Answer 5

Try using egg yolks

Fettuccine Alfredo

Ingredients:

Enough pasta for four people, about 1 pound uncooked.
4 tbsp. butter
2/3 cup heavy cream
1/2 cup chicken stock or broth
Sea salt and Fresh cracked pepper, to taste
2 large egg yolks
1/4 cup fresh Parmesan, grated

Procedure:

Cook the pasta until just underdone.

While the pasta is cooking, combine the butter, heavy cream and chicken stock in a pot large enough to hold the pasta and the sauce. Bring to a boil and reduce heat.

Season with salt and pepper.

Now add the undercooked pasta into the pot and return to a boil. This finishes the pasta and the sauce will be a bit thin.

Once the pasta is done to perfection and the sauce is still boiling, turn off the heat and add one of the egg yolks and quickly stir it in, then the other.

This will thicken your sauce. If it is too thick, add just a bit more stock.

Now add the cheese and toss well. Serve to warm bowls immediately.

Answer 6

Melt some butter in a pan then add some flour to it in a 1:1 ratio. Stir it to get it mixed together and let it cook for a minute. Add the heavy cream slowly while stirring to mix in the butter and flour. Then add your parmesan cheese to it. Bring up to a boil then reduce the heat and simmer until it's thick. You need to keep stirring it because the sauce burns really easily.

Answer 7

The main ingredients that I use for alfredo sauce is : whipping cream, butter and lots of parmesan cheese. I continue to add more parmesan cheese until I reach the proper thickness. (I also add some powdered chicken stock for flavour, although not too much as it would be too salty with the parmesan cheese)
Hope that helps.

Answer 8

The best way to thicken Alfredo sauce is by using a rue which is made with 1 tablespoon flour and 1 tab. fat butter margarine ext

Answer 9

My recipe calls for a bit of flour to thicken like a white sauce.

Answer 10

It sounds like you totally forgot the Parmesan Cheese. That's the main ingredient! Melt the butter in the cream and keep shoveling in Parmesan until it's as thick as you want it. That's how you make Alfredo!

Good luck!

Answer 11

Alfredo sauce is mainly liquid cream. To thicken it all you need to do it to let it boil to thicken to the desired consistency before adding any other food to it.

Good Luck!