Wednesday, March 1, 2017

Alfredo Question

When I make my Alfredo sauce it is smooth as silk in the pan and when I first serve it. After a few minutes it looses it's smoothness and gets a bit clumpy. Almost like a frosting when it breaks.

It still tastes great, but I hate the way it looks when that happens. Thanks in advance for any advice or help to stop this from happening.



bon appetit

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