Alfredo sauce, need help

[gg_godd]

Hi, Ive tried to make a home made alfredo sauce twice now and both times I was unable to get the parmesan cheese to melt and the result was a kind of grainy unpleasant sauce. I melted butter on medium low added cream and brought it up to heat and then slowly whisked in the parmesan and it will not melt. I tried freshly grated cheese and then kraft type pre grated and got the same result. If anyone has any ideas I would really appreciate the help. Thanks

 

[Andy M.]

Too much heat.

Simmer the cream and butter mix to reduce the volume and thicken the sauce. Then remove the pan from the heat and stir in the freshly grated cheese. then just toss with the pasta and serve.

If cheese gets too hot, the proteins tighten up and bind together causing the grainy texture you described.

 

[CraigC]

Is the cheese you grated Parmesano Reggiano?

 

[Constance]

If you are not dedicated to the original recipe, you might try making it the way I used to, by starting with a white sauce. Melt 2 tbls butter, stir in 2 tbls flour, and continuing to stir, slowly add 2 cups of milk. Continue stirring as you cook on heat a little warmer than medium until sauce thickens. Stir in grated parmesan cheese, and a pinch of nutmeg (opt).
The taste is still rich and delicious but you don't have to worry about the sauce breaking, and it's probably lower in calories. If you want to make it even richer (and more fattening), add a couple ozs cubed cream cheese when you add the parm.

 

[salt and pepper]

gg, when using the Kraft style cheese. sift it to get out all the "fillers". You'll have a finer cheese that melts into the cream.

 

[salt and pepper]

EZ Alfredo Sauce:

2- cups heavy cream
1- cup siffed cheese
2- egg yokes

Heat cream to a simmer,then lower heat, add cheese and stir until cheese is melted. Add egg yokes to thicken stirring until thick and serve. I like to add peas for garnish and color.

 

[gg_godd]

I'm going to try the less heat suggestion tonight and then if I mess that up I will try one of the suggested recipes. Thanks for your advices, I wasnt expecting so much help so fast

 

[Morgoroth]

Some times the pre-grated cheese have a coating to keep them from clumping, and that will make the sauces have an off consistency.

+1 on starting with a white sauce though. You can switch some of the cream for beer and the parm. for Cheddar and you've got Welsh Rabbit with the same recipe. (Or really good Mac 'n' Cheese.)

 

[Greg Who Cooks]

Some times the pre-grated cheese have a coating to keep them from clumping, and that will make the sauces have an off consistency.

I never knew this! I always knew I don't like pre-grated cheese and this may be one of the reasons. The other being "green can" (usually Parmesan or Romano) sits on the shelf, unrefrigerated, for months... maybe years. How could that be as good as freshly grated cheese? Or even any approximation?

 

[taxlady]

I never knew this! I always knew I don't like pre-grated cheese and this may be one of the reasons. The other being "green can" (usually Parmesan or Romano) sits on the shelf, unrefrigerated, for months... maybe years. How could that be as good as freshly grated cheese? Or even any approximation?

I used to buy grated cheese at a family run Italian grocery store. They would sell a mix of parm, romano, and whatever else was appropriate that they had ends of. That, in my opinion, is the only way to buy grated cheese.

 

[PolishedTopaz]

I agree.... the "green can" stuff is , if you buy a wedge of Parma or Reggi you will be much happier with the result, Even better if you get them from an Italian grocer. Invest in a microplane grater, either one of these cheeses keep for a long time in the fridge. The recipe itself is basic.

1 stick of butter
1/2 pt of heavy cream
1/3 c. microplaned cheese
S+P

-Melt butter
-Add cream-Whisk to combine
-Reduce slightly-Season
-Remove from heat
-Whisk in cheese
-Add pasta to pan
-Toss to coat
-Serve

I like to modify mine a bit, by adding sauted panchetta and topping with garlic bread crumbs.

Also when a recipe calls for such few ingredients, if you use the best stuff you can find you will be rewarded with a better end result. In this case I used fresh Pappradelle from Italian grocer, Irish butter, authentic Parma Reggiano and panchetta from the Italian grocer as well.

 

[no mayonnaise]

I feel like Alfredo should go like this:

Add cream, pepper, pinch of fresh grated nutmeg to a pan over medium heat and reduce until thickened enough to coat the back of a spoon. Add freshly grated parmesan and whisk to melt. Then pull off the heat and add unsalted butter 1 tablespoon at a time and whisk to melt, until it's all incorporated. Add salt to taste at this point. Toss in hot fettuccine and mixed freshly minced herbs like basil/flat leaf parsley/thyme/oregano/etc. if desired. Then add to a WARMED BOWL. Nothing is worse than making a perfect alfredo, then adding to a cold bowl and having it congeal and turn gloopy on you and a warm bowl is the best trick in the book.

I never cook the butter in, instead opting to add it as a thickener at the end to the hot cream/parm sauce off the heat. I swear by the method. There's no sense in adding it earlier and cooking it with the cream. I think this adds to the texture of the sauce in a huge way. Eggs should never be part of an alfredo recipe and any such recipe that calls for eggs or egg yolks should be passed over IMO. Same with any recipe calling for a roux (butter/flour combo cooked before adding liquid).

 

[CraigC]

View attachment 13510I agree.... the "green can" stuff is , if you buy a wedge of Parma or Reggi you will be much happier with the result, Even better if you get them from an Italian grocer.

I think you are mentioning one cheese, Parmigiano Reggiano, as two separate cheeses. I miss spelled it in my first. The reason I asked the OP if the cheese they used was actually Parmesano Reggiano, is a similar product, Grana Padano, I find to be extremely gritty.

 

[PolishedTopaz]

I think you are mentioning one cheese, Parmigiano Reggiano, as two separate cheeses. I miss spelled it in my first. The reason I asked the OP if the cheese they used was actually Parmesano Reggiano, is a similar product, Grana Padano, I find to be extremely gritty.

I used Granna in my recipe, I didn't find it gritty at all. With such a strong cheese I find that the "less is more" approach to be key. And your right I made the same mistake you did parma/reggi is one cheese not two.

 

[Zereh]

You can switch some of the cream for beer and the parm. for Cheddar and you've got Welsh Rabbit with the same recipe. (Or really good Mac 'n' Cheese.)

oooh This sounds interesting. Tucking this idea away to use later!!

 

[Margi Cintrano]

There is an Older Pasta Thread Post: Alfredo Sauce

Please note: there is an older, extensive thread on ALFREDO sauce ... I believe it has pages of members´ recipes for this sauce ... from traditional to modern versions and individualistic.

Thought you may have missed this informative post.

Viewpoint: Multi national Kraft, is not the best product to use if you wish to obtain a real Alfredo ... It is known, that the additives and chemicals of Kraft are not the best to achieving a great Alfredo. One must go to an Italian Deli or a major super market specialising in Italian cheeses, and speak to the Manager for a Mix of Reggiano Parmesan & Pecorino Sardo and / or Gran Padano ...

Have a nice day.
Margi.

 

[gg_godd]

I made the sauce last night taking it off the heat before adding the cheese and it was guuuuuuud. I'm going to make it again tonight. It goes perfectly with my famous chicken parmesan

 

[Andy M.]

I made the sauce last night taking it off the heat before adding the cheese and it was guuuuuuud. I'm going to make it again tonight. It goes perfectly with my famous chicken parmesan

I'm glad that worked for you.

 

[PrincessFiona60]

I made the sauce last night taking it off the heat before adding the cheese and it was guuuuuuud. I'm going to make it again tonight. It goes perfectly with my famous chicken parmesan

Yay! We love success!