Thread: Food and Drink Fire Me Boy! What's For Dinner? Thread
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Old 03-12-2018, 07:00 AM   #11211
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Quote:
Originally Posted by RubberSponge View Post
Well of course it is. Cheese, butter and cream. How can anyone go wrong? I am talking about not adding unnecessary ingredients just to add them.

Which is the case for an extra 1/4lb of butter and 3/4c of cheese. Then you have to ask yourself. How much will doubling the butter cause the sauce to separate upon reheating. Might as well throw out any leftover sauce if that is the case. Nothing worse than Alfredo that is clumps of cheese and pools of butter upon reheating.

I'm just saying that an extra 1/4lb of butter and a extra 3/4c. cheese is unnecessary. That is just adding shit to add shit at that point.
I don't think I've ever seen an alfredo sauce that didn't separate upon reheating. There's just not enough emulsifier in there, IME. You could add a little egg yolk or lecithin if you really wanted, I suppose. I'm trying the ol' Vitamix. There was a Serious Eats recipe for clam chowder that uses the blender to emulsify the broth, and it worked splendidly, so I thought I'd give it a go on this.
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