> 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.