Could I ask you folks' advice on Alfredo sauce?

[badgerpup]

Know I'm not on here except once in a blue moon...:hi:

Have a friend who makes Alfredo sauce as her 'special thang'. She was just complaining to me that the only problem with it is that if she has to refrigerate and re-heat it, the sauce 'breaks'.

Is there any way to prevent that from happening? Though simple, the ingredients are NOT cheap...:yoiks:
even if I did manage to score a huge chunk of Parmesano Reggiano at 1/2 price for her...(as a thank-you gift).

Any advice you can give will be appreciated!

[Tesha]

1. I've always followed a very simple recipe

very simple, no sauce, no heat, no break

Cream, butter and parm mixed together cold...

when the pasta and you are ready just toss!

but just toss together what you'll eat then - reheating the pasta, with dressing, past "just warm" will separate the butter out.


:hi:

[WhiteTara]

3. do you warm to room temp? Whip it?

How do you make it that way? I love fresh cream/butter and this sounds great.

[Tesha]

4. blend...

good butter mashed with a fork, press in the grated parm, maybe 60/40 ratio
or to your taste - and then thin it with heavy cream to make a paste.

I do this right in the bowl where I'll dump the warm, slightly wet, pasta.
As you toss it together you get this lovely heady smell

sometimes I add roasted garlic or fresh parsley -
and when you make it with fresh home-made pasta

it is pure heaven...

[WhiteTara]

6. that sounds divine!

I have raw milk fresh butter and same cream. Next on my list. Making my own pasta right now is a little beyone my skill level, but soon! Thanks for the great tip.

[grasswire]

2. Try heating it in a double boiler -- a pan over a pan of simmering water...

....and adding dollops of cream until it is the right thickness. Then add some more cheese at the end. Heat it slowly.

[NashVegas]

5. Lowest Setting on the Microwave

1.Open it up every 30 seconds or so and stir. It will take several minutes.

2. Store the leftover sauce in good thick baggies and drop one into very, very hot (but not boiling) water for a few minutes.