So I was making fetuccini alfredo for dinner tonight, and I started off with
a mirepoix again.
A bit later when I was using my immersion blender to smooth things out, I
luckily came to the realization that with the amount of heavy cream I use in
my alfredo sauce, I should probably be cautious not to make whipped cream.
For what it's worth, the sauce came out a bit too thick tonight, but it
evens out some of the overly-thin sauces of the past.
I really ought start measuring ingredients instead of eyeballing it. Or
following a recipe.