I can't make Alfredo sauce????

Question

Every single time I try to make it the sauce clumps up into one big ball. Can anyone tell me what I may be doing wrong? I use parmesan, butter, and 1/2 n 1/2. Please help I want to make it tonight. Should the ingredients be put in in a certin order? or cooked at a particular temp?

ty so much for any advice

Answer 1

Start with a simple thin white sauce, add the cheese slowly while stirring, add additional cream if needed. Your heat is probably too high.

Answer 2

Here's how I do my simple Alfredo sauce and the order I do it in:

1/4 - 1/2 cube butter
1/2 - 1 c heavy cream
dash white pepper
fresh Parmesan cheese - grated (not the canned stuff)

I melt the butter. Once it's melted, I add the heavy cream and the dash of white pepper and stir until the butter is incorporated. Once it gets close to a boil, I take the skillet off the heat, add maybe 2 heaping tablespoonfuls of the Parmesan cheese, mixing it well, and put it back on the heat - stirring constantly. Once it warms back up again, and starts to thicken (if it thickens too fast, add a little more cream), I add my noodles and stir to coat. Take off the heat once all is hot again. Very easy. Sometimes I add cooked shrimp at the same time I add my noodles or cooked shrimp and scallops. I've never had it clump up on me doing it that way.

Answer 3

Here is a great Alfredo sauce that I got from allrecipes.com. I have made this and it turns out very good.


INGREDIENTS
1/2 cup butter
1 (8 ounce) package cream cheese
2 teaspoons garlic powder
2 cups milk
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
DIRECTIONS
Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve

Answer 4

Use whole cream, butter, nutmeg & white pepper. Bring to a low boil until it thickens slightly. Add this to your cooked noodles. In the serving bowl when you toss all this together you add the parmesan and stir. Plan to serve immediatly once you add the sauce to the noodles though the cream and butter mixture will hold for a long time on the stove top. Though the butter may appear separated if you hold it on your stove top. Once it is combined with the hot noodles it'll be smooth as silk. A chef I knew kept corn starch on hand in case it ididn't come together. I always have it on hand but have never needed it. Also with the salty parmesan cheese you probably don't need additional salt. Just be sure your pasta water is heavily salted. Though the noodles absorb the water they don't come out tasting salty. they say pasta water should be about like sea water as far as the saltiness. Also if cooking for a large group par cok your pasta , cool it in a colander with running water. Lightly toss with a vegetable oil. Keep covered and refridgerated. When you are ready to serve it dip briefly in boiling water and proceed with the above steps.

Answer 5

Here is the perfect Alfredo sauce:

1 1/2 cups heavy cream
5 tablespoons unsalted butter
1 cup grated parmesan cheese
salt & pepper
nutmeg

1) bring the cream & butter to a boil in a large saucepan
2) reduce heat to low and simmer for about 1 minute
3) add 6 tablespoons of the parmesan & whisk until smooth, for about a minute
4) remove from the heat & add pepper, a little salt, and a generous pinch of nutmeg.

5) enjoy!

Answer 6

This is how my mom makes white sauce, but I never quite get the hang of it. Mine clumps too.

My mom put about 3 tablespoons of flour or corn starch.
Add 1 to 1 1/2 cups of milk, but add the milk a little at a time. Add a little milk, stir, add a little more milk, stir, and the rest of the milk. Add your cheese. Then microwave.

Oh - she also uses american cheese. It still comes out white. My girls like it.

Best of Luck

My daughter (12) was going to make white sauce some noddles she cooked. I thought she had the flour. She had the cornmeal. She had already heated in the microwave.
Not bad. I mean it was gritty. Kind of like grits, but I put it on my youngest daughters (8) noodles. She liked it. Flour is better, but at least the cornmeal was an edible mistake. And her sister thought her big sissy was a good cook.

:o)

Answer 7

Instead of making a roue, try putting the thickener in a small well-sealed jar with twice as much liquid and shake the dickens out of it until well blended. Get a kid to shake it for you.
(If using 1 T of flour, use 2 - 4 T cream or milk or water)

So, when the main body of liquid is heated to a low boil, add the thickener slowly (there should be no lumps in it) and stir as you add. It will thicken after a moment, then turn down the heat and add the cheese a 1/4 c at a time.

(doesn't anyone put a crushed clove of garlic in with the butter?)

This ought to give you more control over the thickening process.

the proportions for one cup of liquid should be 1T flour and 1T butter.

Maybe you added too much cheese for that amount of liquid.

Answer 8

Make a basic cream sauce with milk & corn starch over a low heat (and I do mean LOW!!). Whisk it constantly. When the sauce gets to the proper consistancy, add the parmesan & butter, and continue to whisk. It may not be "authentic" Alfredo, but it is WAY better than having a lump of crud in the bottom of your pot and no sauce for your pasta.

BTW, my husband LOVES my "Alfredo" sauce....

Answer 9

ok im only 13 so there are probably better answers, but im guessing start it on low. (and i just talked to my mom lol) but anyways put the butter and cream in a saucepan and constantly stir that, then mix some flour and water and add that to the butter and 1/2 and 1/2 (she said it just makes it a better color than if you used cornstarch). then add your cheese last! and i would put some garlic in to!

Answer 10

and you need to make sure its fresh grated parmesan...that canned stuff will clump every time...plus the perfect white sauce is
1/4cup butter
1/4 cup flour
2 cups milk

melt your butter over medium heat...add flour and stir..cook for two minutes to get out the flour taste..slowly add the milk while whisking..usually if you add a little..whisk...add a little..whisk....it works better..then just cook it till its the consistency you want and add your cheese...enjoy!!