Italian Cuisine/Alfredo Sauce
I normally melt 1/2 c. butter into 1 c. heavy cream and then stir in 5+ oz. Parmesan to make an Alfredo sauce. I have to stir constantly to keep the Parmesan from melting into clumps. I was wondering if that could be avoided by using these ingredients (plus 1/2 c. flour) to make it as a Mornay sauce. Also, would that signifigantly change the flavor?
to dilute a little bit the sauce you need to use the boiling water from the pasta cooking.
This is the correct procedures.
This will save the taste (boiling water is little salty) and can allow you to give the sauce the desired consistency.
Try and let me know.