On Wed, 31 Oct 2007 01:13:20 -0500, "cybercat" >
wrote:

>
> wrote in message
oups.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.
>
Sounds like a bad macroni and cheese recipe to me!

>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.
>
Lumps are caused by using milk or light cream. Heavy cream can be
boiled and doesn't break easily.


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