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Old 04-08-2011, 10:14 AM
 
Location: Burlington County NJ
1,969 posts, read 5,523,552 times
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I love alfredo - and so does my family. I have been trying to make a good sauce but it never comes out smooth. I use butter, half and half and shredded parmesan, and minced garlic. I can never get it to be smooth. Last time I made it I added egg yolk too, but that didn't help either. Some people suggest cream cheese...but I don't know if I can talk my self into trying it, lol Any suggestions?
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Old 04-08-2011, 10:19 AM
 
Location: Durham, NC
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The recipe I use is:

1/2 cup margarine
2/3 cup of sour cream
1/2 cup parmesan
1 egg yolk
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Old 04-08-2011, 10:30 AM
 
Location: Charlotte county, Florida
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1 stick of butter
1 cup of heavy cream
1.5 to 2 cups parmesan cheese
Garlic to taste.. 1 or 2 minced cloves
I like black pepper in mine so I add it

Bring butter, cream and garlic to a simmer and wisk in cheese stir constantly untill it comes up to a very light boil and cheese is melted and smooth.

I have never had an issue using this recipe, I think it's from all recipes.com but scaled up to 5 servings.
I dont see any reason you couldnt use half and half unless it seperates???
Also I'd personally never use an egg yolk or sour cream or cream cheese.
The egg Would would make it more Carbonara and the others are just so...un-authentic..
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Old 04-08-2011, 10:39 AM
 
Location: Burlington County NJ
1,969 posts, read 5,523,552 times
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Quote:
Originally Posted by Caligula1 View Post
1 stick of butter
1 cup of heavy cream
1.5 to 2 cups parmesan cheese
Garlic to taste.. 1 or 2 minced cloves
I like black pepper in mine so I add it

Bring butter, cream and garlic to a simmer and wisk in cheese stir constantly untill it comes up to a very light boil and cheese is melted and smooth.

I have never had an issue using this recipe, I think it's from all recipes.com but scaled up to 5 servings.
I dont see any reason you couldnt use half and half unless it seperates???
Also I'd personally never use an egg yolk or sour cream or cream cheese.
The egg Would would make it more Carbonara and the others are just so...un-authentic..
I think we use the same recipe. I love allrecipes.com - Maybe I'm not giving the cheese enough time to melt than? I don't know what else it could be. When I cook it - I start off on medium until the butter, garlic, and half and half get hot - not boiling though - then I add the parmesan and pepper and whisk for a few minutes until its heated through. It must be that I'm not getting it hot enough. How long does it usually take for you to get it to a smooth consistency?
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Old 04-08-2011, 12:35 PM
 
Location: South Bay Native
13,771 posts, read 23,058,293 times
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Quote:
Originally Posted by nic529 View Post
I think we use the same recipe. I love allrecipes.com - Maybe I'm not giving the cheese enough time to melt than? I don't know what else it could be. When I cook it - I start off on medium until the butter, garlic, and half and half get hot - not boiling though - then I add the parmesan and pepper and whisk for a few minutes until its heated through. It must be that I'm not getting it hot enough. How long does it usually take for you to get it to a smooth consistency?
Just out of curiosity - are you shredding your own parmesan from a real wedge of cheese, or are you using the stuff that comes in a Comet cleanser dispenser?

http://www.nathanbranch.com/Comet_Cleanser.html

http://3.bp.blogspot.com/_5L213Ip_Dg...t-parmesan.gif

(In case anyone is wondering of what I speak)
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Old 04-08-2011, 12:38 PM
 
Location: Burlington County NJ
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LOL

I buy shredded parmesan from near the deli instead of the block. No - I don't use anything near Kraft lol
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Old 04-08-2011, 01:05 PM
 
Location: Charlotte county, Florida
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I dont cook it all that long, it's funny this was posted here today because it's what I plan on for dinner I just wisk constantly untill it's smooth.. I havent made this in about a year I may add
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Old 04-08-2011, 04:53 PM
 
Location: Burlington County NJ
1,969 posts, read 5,523,552 times
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OK - made it with dinner tonight and I tried my original recipe (same as Caligula1's) but what I did differently is that once the butter was melted and I added the half and half, I let it sit for about 7 or 8 minutes...stirring frequently of course...once it was nice and hot I added the parmesan and it melted beautifully! I wisked it all toghether for about another 4 or 5 minutes and it was perfect! This whole time my problem has been that I just didn't let the half and half get hot enough! It was nice and smooth!

Thank you all for your advice!
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Old 04-12-2011, 06:58 AM
 
10,135 posts, read 24,447,321 times
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So glad that worked for you. I don't make it very often, but when I do, I use clarified butter which you can get a lot hotter, melt in the cheese, let it cool down to below boiling and stir in the cream.

PS, the garlic is infused into the clarified butter as it heats then the crushed cloves of garlic are removed.

PPS: I probably use more butter to cheese than you and Cal do. I'm not totally a cheese fan, even parmigiano.
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Old 04-12-2011, 09:44 AM
 
Location: Illinois
8,536 posts, read 6,617,567 times
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Quote:
Originally Posted by nic529 View Post
OK - made it with dinner tonight and I tried my original recipe (same as Caligula1's) but what I did differently is that once the butter was melted and I added the half and half, I let it sit for about 7 or 8 minutes...stirring frequently of course...once it was nice and hot I added the parmesan and it melted beautifully! I wisked it all toghether for about another 4 or 5 minutes and it was perfect! This whole time my problem has been that I just didn't let the half and half get hot enough! It was nice and smooth!

Thank you all for your advice!
Now, bring some in so we can taste it!!
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