Can someone please tell me how to make an alfredo sauce without it curdling in the pan. I can't make it smooth?

Can someone please tell me how to make an alfredo sauce without it curdling in the pan. I can't make it smooth. It curdles up and looks like cottage cheese.

Never turns out smooth. Don't know what I am doing wrong. Help Asked by judy289 37 months ago Similar questions: make alfredo sauce curdling pan smooth Food & Drink > Cooking.

Similar questions: make alfredo sauce curdling pan smooth.

Cream sauces If you’re using a standard Alfredo sauce recipe - in other words, cream, butter, garlic, cheese, and maybe some pepper or something - there are a couple of things that could be causing this. With the cottage cheese description, though, I’d bet that you’re using too much heat. Heating a dairy sauce too much too quickly can make for a nasty result.

Try lowering the heat. I can’t tell you what it should be, since I’ve never worked your stove, but when I make a cream sauce I keep the heat pretty darn low. Alfredo sauce has a lot of protein in it, and when you get proteins too hot, they coagulate.My other thought is that if you’re using flour as a thickener (Alfredo sauce shouldn't really need this, but...), it’s the flour that’s forming the lumps.

You could solve this by adding some butter to the flour and mixing it well before adding that to the sauce...otherwise, the first bits of flour to hit the hot sauce create a barrier that protects the rest and you end up with lumps. Hope this helps! Sources: My kitchen, and the book I'll add below MidwestPurgatory's Recommendations Cookwise: The Secrets of Cooking Revealed Amazon List Price: $30.00 Used from: $13.07 Average Customer Rating: 4.5 out of 5 (based on 117 reviews) .

You probably have your heat turned up too high. You should start with a simple white sauce, reduce your heat and add your cheese slowly while stirring constantly. Add additional cream if needed.

Here is my recipe for Alfredo Sauce: 1 1/2 cups heavy cream 5 tablespoons unsalted butter 1 cup grated parmesan cheese salt & pepper nutmeg Bring the cream & butter to a boil in a large saucepan, reduce heat to low and simmer for about 1 minute add 6 tablespoons of the parmesan at a time & whisk until smooth, for about a minute, remove from the heat & add pepper, a little salt, and a generous pinch of nutmeg.

You didn't say how you are cooking yours or what the recipe is! Here's mine, foolproof: 2 teaspoons of butter 2 teaspoons of flour 2 cups of half and half (or milk or skim milk) 1/3 cup of fresh grated parmasean cheese Over low heat, mix the flour and butter in a saucepan until it forms a brown ball. SLOWLY whisk in the dairy Whisk until it thickens Add the cheese Season with salt and white pepper to taste .

I'm going to give You....... My whole Recipe with directions for an Excellent Alfredo Sauce. Dear Judy289, This is My very own tested concoction that has always been well received by many others who have tried it. 1/2 to 3/4 cup of Milk (Whole or 2%).(1) 8 ounce Pkg.

Of Regular Cream Cheese - cut into pieces. (Can be Light or Reduced fat too. ) 3/4 cup of ground Parmesan cheese.1/2 of a stick of Butter (4 tablespoons) - absolutely NO more.1 & 1/2 ounces of Amontillado (Dry) Sherry wine.

- NOT the cheap cooking Sherry. Note: Or use a good white wine, or tequila, - can be used at the same amount. Garlic Powder to taste.( Do not use too much or You'll overpower the taste of what You're making.) Then add some Ground Oregano and Basil - to taste.

Directions: Put everything into a 2 & 1/2 quart sauce pot. Cook on Medium Heat (only) - Stirring constantly - so as not to burn mixture into the bottom of the pot. After it bubbles - Keep stirring for a moment, then remove it from the heat and use it immediately.

Total cooking time varies as to elevations - but will probably be 25 minutes + or -. A Final Note: The Amontillado Sherry wine that I mentioned above is a Spanish Sherry from Spain - and is the Best one.It is found in most liquor stores or good wine shops. I tried other types of Sherry but they didn't taste very good.

Likewise, I also tried other types of liquors too. None worked as well as white wine or tequila. If You use wine or tequila - do not change anything else in the recipe.

It will always taste fine the way it is. Thank You for Your question. Have a Nice Evening.

Sources: Personal experience..

If so try using a whisk it makes a huge difference in the texture of your sauce! Good luck to you. Give it one more try.

I'm sure it will work out for you. Alfredo Sauce: 1 pint heavy cream 1/2 cup (1 stick) unsalted butter, softened 1 cup freshly grated Parmigiano-Reggiano Freshly cracked black pepper Chopped fresh flat-leaf parsley, for garnish To prepare alfredo sauce: Heat heavy cream over low-medium heat in a deep saute pan. Add butter and whisk gently to melt.

Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper.In a large stockpot, cook pasta in plenty of boiling salted water for 3 minutes. Quickly drain the pasta and add it to the saute pan, gently toss the noodles to coat in the alfredo.

Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.

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Can someone please tell me how to make an alfredo sauce without it curdling in the pan. I can't make it smooth.

I want to make my easy alfredo sauce. Can I use this?

I just got the recipe and want to know what it'd be good in.

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