# What the heck am I doing wrong? (Alfredo sauce) **URL:** \ **Category:** Cafe Society\ **Created:** [October 16, 2003, 6:51pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833 "2003-10-16T18:51:33Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![LifeOnWry](https://avatars.discourse-cdn.com/v4/letter/l/96bed5/32.png) [@LifeOnWry](https://boards.straightdope.com/u/LifeOnWry)\ **Post date:** [October 16, 2003, 6:51pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/1 "2003-10-16T18:51:33Z")
OK, I know I have all the right ingredients: butter, whipping cream, parmesan cheese, nutmeg, pepper. Oh, and noodles. I know not to let the parmesan get too hot, or it will get tough. I am not clueless. Why can’t I make alfredo sauce that comes out like alfredo sauce?? I have tried this with fresh grated parmesan, with dried parmesan, and with chunks of fresh parmesan. I have tried putting the cheese in at the very last second, I have tried putting the cheese in with the cold whipping cream over low heat, I have tried whisking it into the butter and cream, I have tried throwing the entire mess into the blender to smooth it. No matter what I do, I end up with a thin, vaguely cheesy-tasting sauce and a lump of melted-together parmesan that plops onto my noodles. I’m obviously missing some crucial clue here. Anyone have any idea what it might be? ---
**Author:** ![Larry\_Mudd](https://avatars.discourse-cdn.com/v4/letter/l/f14d63/32.png) [@Larry\_Mudd](https://boards.straightdope.com/u/Larry_Mudd)\ **Post date:** [October 16, 2003, 7:25pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/2 "2003-10-16T19:25:27Z")
You need to make a rue. Melt the butter in the saucepan, and then add a little bit of flour. Stir it in until it makes an even paste. Add your cream to that, a bit at a time. ---
**Author:** ![jjimm](https://avatars.discourse-cdn.com/v4/letter/j/ba8739/32.png) [@jjimm](https://boards.straightdope.com/u/jjimm)\ **Post date:** [October 16, 2003, 7:48pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/3 "2003-10-16T19:48:18Z")
I second what **Larry** said. My 2c: make the paste using about the same volume of butter and flour: melt the butter, sieve in the flour, and stir on the stove until it’s very smooth. Then take it off the heat and add a bit of the cream, mix up until quite smooth again and return to a medium heat, stirring all the time, just below simmering point - this will make it thicken; when it’s thicker and very smooth, take it off the heat again and put in some more cream; repeat until the cream is totally gone. Return to a low heat, and mix in the cheese and other ingredients, stirring all the time until it’s dissolved (fresh grated parmesan will work best). Nitpick: it’s “Roux” not “rue” (named after the Roux brothers, the famous chefs). ---
**Author:** ![LifeOnWry](https://avatars.discourse-cdn.com/v4/letter/l/96bed5/32.png) [@LifeOnWry](https://boards.straightdope.com/u/LifeOnWry)\ **Post date:** [October 16, 2003, 7:56pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/4 "2003-10-16T19:56:47Z")
Hunh. NONE of the recipes I have call for roux. I’ll have to try that. Thanks! ---
**Author:** ![Larry\_Mudd](https://avatars.discourse-cdn.com/v4/letter/l/f14d63/32.png) [@Larry\_Mudd](https://boards.straightdope.com/u/Larry_Mudd)\ **Post date:** [October 16, 2003, 8:02pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/5 "2003-10-16T20:02:38Z")
Cussed homophones. ---
**Author:** ![greck](https://avatars.discourse-cdn.com/v4/letter/g/7ab992/32.png) [@greck](https://boards.straightdope.com/u/greck)\ **Post date:** [October 16, 2003, 8:19pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/6 "2003-10-16T20:19:25Z")
> [@](#): > > \*Originally posted by Larry Mudd \* > \*\*Cussed homophones. \*\* so, only gay people can cook? man, that’s racist! 😉 thanks for the recipe. ---
**Author:** ![lissener](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lissener/32/6139_2.png) [@lissener](https://boards.straightdope.com/u/lissener)\ **Post date:** [October 16, 2003, 8:29pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/7 "2003-10-16T20:29:56Z")
Yep, roux roux roux. Only way to go with sauces and gravies. ---
**Author:** ![Zenster](https://avatars.discourse-cdn.com/v4/letter/z/cdc98d/32.png) [@Zenster](https://boards.straightdope.com/u/Zenster)\ **Post date:** [October 16, 2003, 8:49pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/8 "2003-10-16T20:49:03Z")
Be sure to let the roux “rest” and return to room temperature before using it. You will not want to overly brown the roux while cooking it. You may also wish to consider using a _bain marie_ to avoid “breaking” the sauce. Be sure to add the cream very slowly when you begin thinning the roux. ---
**Author:** ![Cervaise](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cervaise/32/16693_2.png) [@Cervaise](https://boards.straightdope.com/u/Cervaise)\ **Post date:** [October 16, 2003, 8:59pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/9 "2003-10-16T20:59:55Z")
“Roux, roux, roux your sauce, gently on low heat! Merrily, merrily, merrily, merrily, now it’s time to eat.” 😃 ---
**Author:** ![merrily](https://avatars.discourse-cdn.com/v4/letter/m/ac91a4/32.png) [@merrily](https://boards.straightdope.com/u/merrily)\ **Post date:** [October 16, 2003, 9:05pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/10 "2003-10-16T21:05:33Z")
Made _me_ hungry! ---
**Author:** ![lissener](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lissener/32/6139_2.png) [@lissener](https://boards.straightdope.com/u/lissener)\ **Post date:** [October 16, 2003, 9:49pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/11 "2003-10-16T21:49:56Z")
As zenster says, your roux and your thinner should be the same temperature. Cooling the roux is good, but when I make gravy I add boiling stock to sizzling roux for about the same effect. ---
**Author:** ![Zenster](https://avatars.discourse-cdn.com/v4/letter/z/cdc98d/32.png) [@Zenster](https://boards.straightdope.com/u/Zenster)\ **Post date:** [October 16, 2003, 10:18pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/12 "2003-10-16T22:18:45Z")
I suppose I should stress letting the roux “rest.” This permits the flour granules to “bloom” and will give your sauce that velvety restaurant style texture. Five to ten minutes is a minimum time period. ---
**Author:** ![robertliguori](https://avatars.discourse-cdn.com/v4/letter/r/46a35a/32.png) [@robertliguori](https://boards.straightdope.com/u/robertliguori)\ **Post date:** [October 16, 2003, 10:20pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/13 "2003-10-16T22:20:40Z")
Why, why, why did I open this thread before going to dinner? ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [October 16, 2003, 11:01pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/14 "2003-10-16T23:01:28Z")
> [@](#): > > \*Originally posted by lissener \* > \*\*Yep, roux roux roux. Only way to go with sauces and gravies. \*\* Well…not necessarily. Many reduction sauces such as Marsala do not call for a roux. There is a small amount of flour in the fond left by the coated chicken or veal, but it’s doesn’t qualify as a roux. The wine is reduced and then thickened with cream and reduced again. End nitpick. ---
**Author:** ![lissener](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/lissener/32/6139_2.png) [@lissener](https://boards.straightdope.com/u/lissener)\ **Post date:** [October 16, 2003, 11:49pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/15 "2003-10-16T23:49:09Z")
You’re right, Chef: one of my best sauces was drippings from a curry-dusted duck, deglazed with a whole bottle of champagne, then reduced to about 1/4 the volume. We all died. ---
**Author:** ![look\_ninjas](https://avatars.discourse-cdn.com/v4/letter/l/b2d939/32.png) [@look\_ninjas](https://boards.straightdope.com/u/look_ninjas)\ **Post date:** [October 17, 2003, 12:40am UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/16 "2003-10-17T00:40:34Z")
Is it cool to use whipping cream in alfredo sauce? I’ve been sticking to half and half for mine, because the additives in whipping cream make me a bit nervous. ---
**Author:** ![bradthomas](https://avatars.discourse-cdn.com/v4/letter/b/9f8e36/32.png) [@bradthomas](https://boards.straightdope.com/u/bradthomas)\ **Post date:** [October 17, 2003, 5:10pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/17 "2003-10-17T17:10:44Z")
I’d go without the roux in this. Just reduce the cream by letting it simmer for quite a while, and it will thicken up by itself. For a lower fat (and less tasty) sauce, use a roux and milk, which won’t reduce. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [October 17, 2003, 8:17pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/18 "2003-10-17T20:17:47Z")
> [@](#): > > \*Originally posted by look!ninjas \* > \*\*Is it cool to use whipping cream in alfredo sauce? I’ve been sticking to half and half for mine, because the additives in whipping cream make me a bit nervous. \*\* Half & Half or heavy cream is best, but you can actually make it with any milk product. There is even a fat-free Half & Half that works just fine. ---
**Author:** ![Zenster](https://avatars.discourse-cdn.com/v4/letter/z/cdc98d/32.png) [@Zenster](https://boards.straightdope.com/u/Zenster)\ **Post date:** [October 17, 2003, 8:45pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/19 "2003-10-17T20:45:09Z")
> [@](#): > > \*Originally posted by lissener \* > … We all died. So, are we all allowed to presume that your (well fed) shade is doing the typing now? ---
**Author:** ![Cervaise](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/cervaise/32/16693_2.png) [@Cervaise](https://boards.straightdope.com/u/Cervaise)\ **Post date:** [October 17, 2003, 10:39pm UTC](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833/20 "2003-10-17T22:39:33Z")
Having tasted **lissener** ’s cooking myself, I would suggest that “died” is more in reference to _le petit mort._ 😉 [Next page](https://boards.straightdope.com/t/what-the-heck-am-i-doing-wrong-alfredo-sauce/207833.md?page=2)