This Looks Like The Right Place For Help Alfredos Fans

This looks like the right place for help

bentley 16 years ago

I made alfredo sauce for the first time last night. It separated big time!!

Looks all curdled but tasted ok. Is there something I can do to "repair" the damage on the leftovers?

I used half and half, unsalted butter, 1/4 cup parmesan and pepper. It got away from me because I was fussing with the pasta. It nearly boiled over. Could that have caused the separation?

Any suggestions would be ever so welcome.

Thanks!!

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kukla 16 years ago said:

Hi Bentley....sorry to hear about your Alfredo sauce:(

Yes, it will mot definately separate if you allow it to even come close to a boil; once the cream, butter, milk, cheese -- dairy products, really -- are all mixed together, very VERY gently heat, and stirring often, will keep it from separating.

BUT...all is not lost if it DOES separate! Had I known all this the first time it separated on me, I would have been in heaven :) ....

Rumour has it (though I've never tried it myself...) that if you take an egg yolk, beat it, "temper" it with a bit of the hot, separated sauce (whisking constantly...), and then whisk the entire separated sauce into the (now tempered) egg yolk, it will come back together. It will also thicken it a bit, and there is enough heat from the sauce to cook the egg, so keep it over GENTLE heat until the pasta is ready...

Again, though, I have not tried that with a sauce that has separated. The best prevention?? Make sure the sauce does NOT boil....and, stir often while it heats gently :)

Sorry to be so long with an answer; I've not been on the computer much lately....
Hope this helps :)

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kukla 16 years ago said:

Sorry :(

that should read, "Yes, it will MOSTdefinately separate....."

Left the "s" out.....and didn't want you to think it should say, "not"...

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