Thickening Alfredo sauce
My girlfriend and I are huge fettuccine alfredo fans, so we have been trying to recreate one of our favorite Italian dishes at home. The trouble we keep having is thickening the Alfredo sauce without destroying the flavor. We've tried tons of recipes (this one for example: http://www.cooks.com/recipe/ed5dy8k2/easiest-best-homemade-alfredo-sauce.html) but the trouble we keep having is keeping it thick without destroying the flavor. When we are finished with a recipe and remove the sauce from heat, it never seems to thicken up. It just stays a kindof milky consistency and gets cold ):
Best Answer
Reduce the liquid first before adding the cheese. My favorite recipe is to reduce heavy cream by half and then add in plenty of grated Parmesan. Some people add Romano, butter, and/or nutmeg as well.
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Quick Answer about "Thickening Alfredo sauce"
Will Alfredo sauce thicken as it cools?
Will Alfredo sauce thicken as it cools? Yes, a proper alfredo sauce will thicken as it cools. However, alfredo sauce is best served HOT, or at least warm, so keep the pot on low until ready to plate, stirring occasionally. The desired thickness of an alfredo sauce is completely subjective to the chef.Can you add milk to Alfredo sauce to make it thicker?
So, aside from adding more cheese, another trick is to add more butter. Butter contains milk and protein, which emulsifies as it combines with the cheese. Add a teaspoon of butter into your Alfredo sauce and cook on medium heat, stirring constantly until you get your desired consistency.How do you thicken cream pasta sauce?
Egg yolks are a classic way to thicken salad dressings and custards, but they also work wonders for thickening rich cream sauces. To prevent the egg from scrambling, place the egg yolk in a bowl and slowly whisk in about a cup of the hot sauce. Then, add the tempered yolk mixture to the pot, whisking as you go.How to Thicken Pasta Sauces
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Answer 2
Sauces can be reduced using the pasta itself as a thickening agent.
For alfredo, make the sauce in a large pan, then add cooked and drained pasta and toss together over a medium flame until reduced.
Two things happen in this technique: the starchiness of the pasta itself helps to thicken the sauce, and the pasta absorbs some of the sauce.
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