Little Italy
Assistant Cook
- Joined
- Mar 10, 2008
- Messages
- 45
How do you thicken Alfredo sauce?
Andy, there was a time I used to be more of a purist about nomenclature. Google won.
Type in any named dish and you are going to find a ton of variations as we all know, and some may seem absolutely ourlandish. They may not seem necessarily bad, just not in keeping with what we think the 'traditional' recipe should be...
Alfredo sauce by definition is made with Parmesan cheese. Preferably Parmagiano Reggiano. I don't think that has that much to do with the thickness of the sauce.
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I have to disagree... my point was you will find many things called "Parmesan" which vary from little granules of tatstless fleck in a cardboard shaker to lovely chunks of Reggiano. they will melt differently and act differently in your sauce. Little Italy said "Grated Cheese" which can mean anything but I believe you will get a better texture to your alfredo if you used a quality cheese and hand grated it coarsley than if you use the pre-grated topping stuff.
In such a minimalist 3 ingredient sauce the ingredients matter tremendously.
What cream? What Cheese? What Butter? I would try one with all artisinal ingredients and one with generic processes supermarket ingredients and see what you get.
I am using mayfield heavy cream
The little shaker kroger brand parm cheese,not enough money to buy the real stuff. (college kid)
and country crocker margarine out of a tub
I think your texture and taste will improve.