> wrote in message
ups.com...
> Everytime I make Alfredo sauce it comes out lumpy. Can anyone tell me
> why and help me avoid this?

Your alfredo is lumpy because you make it out of garbage.

For 4 people,
Melt 6 oz. butter. Add 6 oz. parmigiano reggiano and mix until the cheese
is wet. Add 1/4 cup of cream and stir the mixture to get a paste. Heat at
low temperature until the mixture is a smooth sauce. Mix with 1 pound of
fresh fettuccini (or equivalent measure of dried pasta) cooked according to
directions. I prefer fresh angel hair for the fine texture and one minute
cooking time.

You can learn to adjust the measurements according to your taste. The sauce
should taste like parmesan. The butter and cream are to give the cheese the
correct sauce consistency. Not enough cream and the sauce be too thick (or
solid) when it cools.

Mitch