Alfredo sauce?!
2 cups heavy cream
1 tbs butter
1/2 cup parm cheese
It said to melt butter then add cream and let "reduce"...
Mine never reduced. I had that bad-boy simmer for close to 30min and it never reduced in volume (the recipe said to let it reduce by half)...what went wrong!?!?
Answers: I got this recipe from a newspaper aticle
2 cups heavy cream
1 tbs butter
1/2 cup parm cheese
It said to melt butter then add cream and let "reduce"...
Mine never reduced. I had that bad-boy simmer for close to 30min and it never reduced in volume (the recipe said to let it reduce by half)...what went wrong!?!?
there should have been a thickener in there. Melt butter in pan and add enough flour to absorb the butter. Slowly add cream and heat, but do not boil. Add parm cheese and continue to reduce.
If you do not wish to go the flour route - it may lump if you are not careful you can mix 1 teaspoon of cornstarch with about 1/4 c cornstarch then reduce.
There's suppose to also be some cream cheese in there and
that how you get the thickness you need.
you need a hard boil for it to reduce....
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noting the answers and my thumbs down........I reduce cream DAILY when I make Beurre blanc which we use on several of our dishes.......
Did you leave it uncovered and keep it gently bubbling?
Best Alfredo Sauce is made with a Bechamel Sauce and then add the Parmesan cheese. Thick and rich!
1 c. heavy cream
1 tbs flour
3 cloves minced garlic
1/4 small onion, finely chopped
1 tbs butter or margarine
2 tsp dried oregano or italian herb blend
1/4 tsp nutmeg
1/4 c. Parmesan cheese (or to taste)
Directions:
Heat butter in heavy sauce pan over medium-low heat. Sautee onion and garlic until onion is translucent. Add flour and stir constantly for 20-30 seconds. Reduce heat and slowly add cream. Stir constantly and whisk any lumps. Add herbs and nutmeg. Slowly add cheese. When cheese has melted, bring briefly to a boil to thicken to desired consistency.
Sorry for your troubles with it!
It won't reduce much. That's kind of a misnomber, I think. Here's the one I use and it's never failed me. (I'm sure your's would be fine if it didn't confuse you in the directions!)
Real Fettucine Alredo
1 pound fettucine noodles
8 Tbsp. butter
1 cup heavy cream
1 cup freshly grated Parmigginao-Reggiano cheese
Freshly ground black pepper, to taste
Freshly grated nutmeg
As the water for the pasta begins to boil, melt butter in large sauté pan over low heat. Add cream to butter and let it warm.
At the same time, salt the pasta water and cook until al dente, according to package instructions. Drain pasta thoroughly, and mix with butter and cream in sauté pan over low heat. Add cheese and toss until sauce thickens slightly. Season with pepper and nutmeg.
Remove from heat and serve immediately with additional cheese on the side.
Serves 4-6
--Parmaggano-Reggino Cheese Cookbook
Those are good recipes. But remember, don't rinse your pasta, it takes all the starch out of it and your sauce won't "cling" to noodles. This helps even if your sauce isn't real thick.