PaulyWally
Assistant Cook
I made alfredo a couple days ago. I think it is only the 2nd or 3rd time I've made alfredo sauce in my life.
It was a fairly basic recipe. The ingredients I used were heavy whipping cream, pound freshly fine-shredded parmesan, and unsalted butter. I also used a little salt, pepper, and egg yolks.
I kept the heat low and sloooowwwly added the cheese to the cream/butter mixture... stirring CONSTANTLY. I'd add a little cheese, stir/melt it in... add a little more, stir/melt it in... etc. The final sauce was fairly grainy.
The next day, I took it to a pot luck and it was in a crock pot (on low) for a couple hours. By the time I turned the crock pot off, it had become VERY grainy/lumpy and the butter had mostly separated. I nuked some of it the next morning and no matter how much I stir, the butter remains separated.
I'm wondering two things:
1.) Why was it grainy?
2.) Why has the butter seemed to permanently separate?
It was a fairly basic recipe. The ingredients I used were heavy whipping cream, pound freshly fine-shredded parmesan, and unsalted butter. I also used a little salt, pepper, and egg yolks.
I kept the heat low and sloooowwwly added the cheese to the cream/butter mixture... stirring CONSTANTLY. I'd add a little cheese, stir/melt it in... add a little more, stir/melt it in... etc. The final sauce was fairly grainy.
The next day, I took it to a pot luck and it was in a crock pot (on low) for a couple hours. By the time I turned the crock pot off, it had become VERY grainy/lumpy and the butter had mostly separated. I nuked some of it the next morning and no matter how much I stir, the butter remains separated.
I'm wondering two things:
1.) Why was it grainy?
2.) Why has the butter seemed to permanently separate?