"Mitch Scherer" > wrote in message
...
> > 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.

That sounds utterly disgusting.