billw@dustbin.cisco.com (William ) (01/17/91)
Actually, one doesn't really make the "alfredo sauce" by itself. It is much easier to make it directly on the pasta of your choice: Cook some fetuccini (or whatever) to the desired doneness. Drain. Return to pan with a bunch of butter (say 1-2 Tbl/serving). stir over low heat until butter is melted. Add fresh grated or shredded parmesan or romano cheese. (2-4 Tbl/serving) Stir some more, more quickly, until the cheese is melted, and/or the sauce is smooth. [The periodic great debate on Alfredo has claimed that the original recipe contained no cream. It can be difficult to get it to work this way, however. So...] Add some cream (1-2 Tbl/person) and stir rapidly) If everything is right so far, the cream will almost instantly "dissolve" the mostly-melted cheese, emulsify with the remaining butter, and produce the famous white yummy sauce. Serve immediately, or it will separate. ------ What you often get when your order alfredo is more of a cheese flavored white sauce. This is good too, especially when the pasta has more flavor, as with tortellini. It is somewhat more time consuming, if somewhat easier, to make. This is the uWave version, which make the whole thing easier... Put 2 Tbl butter in a microwaveable container at least 2 cups big. In another container, combine about 3/4 Cup milk 1/4 C dry vermouth, and 1/2 T "instant" chicken broth granules. You can vary the ratio. Put both containers in the uWave, and zap until the butter is melted (1-2 minutes?) Add 2 Tbl flour to the butter, zap both about 1 minute more. At this point, the milk mixture should be quite hot, and the butter mixture (the roux) bubbling. While stirring, add the liquid to the roux. This should thicken somewhat immediately. Return to oven and zap just until boiling, stirring occasionally, wand watching carefully (this has a nasty tendency to boil over, making quite a mess.) Stir in about 1/2 cup (or more) grated or shredded cheeses of your choice (eg, a mixture of swiss and romano), and a dash of nutmeg. Stir to melt and incorporate cheeses, perhaps zapping (carefully) a little more. Note that the sauce will thicken somewhat from starch in the pasta if you mix them together before serving. (makes enough for a 12oz package of fresh or frozen tortellini, 2-3 main course servings). BillW