Parmesan in alfredo sauce wont melt??!
i am making alfredo sauce with heavy whipping cream, fresh grated parmesan and butter!. its really thin and the parmesan wont melt, what do i do!?!?Www@FoodAQ@Com
Answers:
Unfortunately, I've been here before so I hope I can help you out!. Alfredo Sauce needs to be cooked on very low heat for a longer period of time so patience is a must!. Heavy Whipping cream is very thick and Parmesan Cheese is a very hard cheese, with both of those things happening together, I would suggest you add some milk or half and half to cut the thickness of your heavy cream and to give your cheese thinner liquid to melt into without detracting from your flavor, turn your heat down and whisk it frequently!. I hope this helps!Www@FoodAQ@Com
the trick to parmesan is that it has to be finely grated, like a powder, for it to melt consistently in a cream sauce!. If its already in there you can try turning up the heat slightly then beating it!. if not strain and regrade the cheeseWww@FoodAQ@Com