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beaufortsea is asking: (3 answers)
Hello. When I try to make a reduced cream sauce (like an alfredo sauce for pasta,) I always follow the time and heat instructions to the letter, but the cream never thickens the way it's supposed to. It still tastes great, but I know it doesn't have the texture it's supposed to. Does anybody have any tips for reducing cream?

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Last updated: Feb. 24, 2013 2:44 pm
Posted: Feb. 21, 2013 2:31 pm
Answered by: Rosebud
Feb. 21, 2013 2:36 pm
Here's what I do: I melt butter and stir in flour until smooth. Then I slowly add the sauce and stir until thickened. Thats it! Hope this helps you a bit.
Feb. 21, 2013 2:39 pm
What do the heating instructions say for you to do exactly?
Feb. 21, 2013 2:48 pm
i made alfredo sauce from scratch tonight for the very first time, and the consistency wasnt exactly what i hoped for, next time i will try the flour in butter before cream...wish me well!
Feb. 21, 2013 2:53 pm
Good luck Theresa!!!
Feb. 21, 2013 2:57 pm
The reason I ask is because some recipes neglect to say that the cream or milk needs to added slowly to the butter and flour mixture. I usually add mine a 1/4 cup or less at a time. I also found that whisking constantly, doesn't always work. Therefore, I pour in the milk or cream and whisk really well to make sure I get at the corners of the pot. Then I stop for about a minute. Then I pour in a little more, whisk well, then let it stand. And so on, and so on...
Feb. 21, 2013 3:26 pm
hmmm, i heard shortening helps it, but i reccomend flour. Although flour can make the taste bland.
Ann Maksymiw
Feb. 21, 2013 3:28 pm
Make sure you cook out the flour for about 2 minutes. That way you don't taste the flour.
Answered by: PennyRoo
Feb. 21, 2013 6:16 pm
I've made lots of sauces using the reduced cream method and found that the time stated in the recipe is a guide line. I reduce the cream by simmering until you have large bubbles and can see noticeable thickening. Sometimes it takes 3 minutes, other times 10. Patience can be a virtue! lol
Answered by: beaufortsea
Feb. 24, 2013 2:44 pm
Thanks very much for all the tips! I put flour in the butter, poured the cream in slowly instead of all at once, and then let it simmer and bubble for about ten minutes, and it came out perfect!
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