"cybercat" > 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?
>
> Make a thin white sauce and add your cheese.
>
> The classic white sauce (bechamel) is (as I recall) two tablespoons butter
> heated to a bubble with two tablespoons of flour added slowly and stirred
> for two minutes. Then add a cup of milk, for a thinner sauce, a cup and a
> half or more, slowly. Bring it to a boil reduce it to a simmer and stir
> the whole time it thickens.
>
> Add fresh grated parmesan to this, to taste, after it begins to thicken.
> You won't get lumps, and it won't be pure grease like recipes that call
> for nothing but butter and cheese and heavy cream. Ick.

Perhaps you will eat twice as much to acquire the requisite amount of grease
to satiate your palate.
Beware! ;-))

Dee Dee