Why is my Alfredo sauce so runny? SOS!

[Caramellyy_]

Every time I whip up Alfredo sauce, it ends up too runny. I've tried various recipes, but none yield that creamy thickness I crave. Could I be missing a crucial step or ingredient? Maybe my technique needs tweaking. Would love some tips or insights from fellow enthusiasts here.

 

[Emsom]

I think your Alfredo sauce might be too runny because of excess liquid or not enough thickening agents. Though, try adding a bit more grated cheese or a tablespoon of flour to help thicken it up. Keep stirring until you reach your desired consistency.

 

[soshi4eva]

Maybe you're adding to much cream, try to lessen it or add more cheese on it if you want. Try to adjust those the ratios of those two.. If that still doesn't work, maybe you can try adding flour or cornstarch to the mixture. But remember to add it gradually..

 

[TopChef_USA]

Every time I whip up Alfredo sauce, it ends up too runny. I've tried various recipes, but none yield that creamy thickness I crave. Could I be missing a crucial step or ingredient? Maybe my technique needs tweaking. Would love some tips or insights from fellow enthusiasts here.

Agar agar powder can thicken it.
You can also let it reduce further. Remember that this requires low heat and patience. If your heat is too high, the bottom burns. Remember to also frequently stir. The reason why it is too runny is because the liquid has not evaporated yet.