chave982
Senior Cook
- Joined
- Feb 15, 2007
- Messages
- 246
I made an alfredo sauce yesterday by melting a stick of butter with a pint of heavy cream, then simmered on low while adding about 3/4 cup of Parmessiano Reggiano cheese.
This is exactly what the recipe told me to do, but no matter how much I stirred the cheese in, it just formed a bunch of clumps and didn't dissolve well at all.
Can anybody tell me what I did wrong? The sauce tasted fine (with mushrooms and shrimp), but it wasn't nearly as creamy as I was hoping it would be, and there were clumps of cheese all throughout.
This is exactly what the recipe told me to do, but no matter how much I stirred the cheese in, it just formed a bunch of clumps and didn't dissolve well at all.
Can anybody tell me what I did wrong? The sauce tasted fine (with mushrooms and shrimp), but it wasn't nearly as creamy as I was hoping it would be, and there were clumps of cheese all throughout.