cybercat wrote:
> "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.

It isn't. But it's likely that the sauce is breaking before he can get
the pasta mixed in.