I make an alfredo sauce that usually always seems to go to waste. I would like to serve it the following day but for some reason will not keep well. If refridgerated and reheat the butter and cream plus cheese do not blend together like they had originally. Any suggestions?
2007-06-06 07:20:58 · 4 answers · asked by dCon 5 in Food & Drink ➔ Cooking & Recipes
The main problem is the butter and rest of the sauce do not blend together at all, i have a saucepan with liquid butter on top and rest of the stuff on the bottom no matter how long i reheat it.
2007-06-06 07:40:24 · update #1
I noticed many of you are suggesting adding milk or cream when reheating, which i can try. Is it crucial that i freeze it, or is just fridging it just as well?
2007-06-06 07:52:14 · update #2
We store ours in a jar...when ready to use, reheat on the stove, adding a little milk or half and half to make everything mix together better.
2007-06-06 07:28:40 · answer #1 · answered by Just Jamie 2 · 0⤊ 0⤋
A true Alfredo sauce is finished with a raw egg yolk tempered in just before plating. If this is the case in your sauce, it needs to be discarded that night. However, Alfredo sauce can be made well without this step. You can freeze it right away. If you find your sauce breaking as you try to reheat it, try adding some more cold milk or cream, then while constantly whisking, bring the sauce back up to a boil.
2007-06-06 14:48:44 · answer #2 · answered by yanksfan 1 · 0⤊ 0⤋
Add some half and half and maybe a bit more cheese. Works for me!
2007-06-06 14:27:05 · answer #3 · answered by chefgrille 7 · 0⤊ 0⤋
In your stomach....seriously, how about using your blender to remix then heat as usual.
2007-06-06 14:28:54 · answer #4 · answered by Vicky J 1 · 0⤊ 0⤋