Yes, that's the origin, I believe. I (as generic American speaker) would consider that more of a primavera presentation.
Here, Alfredo has evolved into a white sauce with cheese, so what you probably know as a Mornay sauce. Possibly a little thinner in consistency than Mornay.
Great question, by the way. :) I think this might be a case where there's a distinction between actual Italian and Italian-American. Dunno.
hm. Interesting thought. Alfredo is typically defined by Parmesan (and its source, parmigiano reggiano) Mornay tends to favor somewhat softer cheeses- the standby being gruyére.
Hard-grating cheeses like Parm don't showcase as heavily since they're not very french ;x plus they're harder to blend in, and can break the emulsion faster.
S'why you can't reheat that nice Tortellini Alfredo you got when you went out. You get a separated mess of dairy chunks and oil. Blech.
My go-to easy alfredo is just heavy cream, grated parm, and a few eggs tempered in to thicken it up. (dammit now I'm hungry)
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Here, Alfredo has evolved into a white sauce with cheese, so what you probably know as a Mornay sauce. Possibly a little thinner in consistency than Mornay.
Great question, by the way. :) I think this might be a case where there's a distinction between actual Italian and Italian-American. Dunno.
Reply
Hard-grating cheeses like Parm don't showcase as heavily since they're not very french ;x plus they're harder to blend in, and can break the emulsion faster.
S'why you can't reheat that nice Tortellini Alfredo you got when you went out. You get a separated mess of dairy chunks and oil. Blech.
My go-to easy alfredo is just heavy cream, grated parm, and a few eggs tempered in to thicken it up. (dammit now I'm hungry)
Reply
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