Can I make alfredo sauce with milk instead of cream?!
Answers:
Sure! I do it all the time!. Just let it simmer for a while to reduce it to a little bit thicker than milk!.Www@FoodAQ@Com
Yes, here is a recipe:
No-Cream Alfredo Sauce
1 (12 ounce) can evaporated milk (homemade recipe below)
2 tablespoons powdered milk
1/4 cup butter
2 tablespoons flour
3/4 cup fresh grated parmesan cheese
1/2 teaspoon garlic salt
1/2 cup milk (can use nonfat milk, I make it extra rich by adding more powder in the water)
4 cloves of minced garlic and a teaspoon of thyme!. (optional)
1 cup mushroom, sliced, cooked in butter, and drained (optional)
1 cup thinly sliced grilled chicken pieces OR drained can of pink salmon (optional)
hot pasta
Shake together powdered and evaporated milks; set aside!.
Melt butter in medium saucepan; stir in flour to make a roux; cook until bubbly!.
Gradually whisk evaporated milk into the roux; cook sauce over medium heat, stirring, until bubbly!.
Reduce heat; add parmesan cheese and garlic salt; stir until melted!.
Thin sauce to desired consistency by stirring in up to one half cup milk!.
Add optional mushrooms and/or chicken pieces or drained can of pink salmon; heat through and serve over hot pasta!.
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Homemade Evaporated Milk
1 1/2 cups warm water
1 cup powdered milk
2 tablespoons butter
Mix powdered milk and warm water together!.
Add butter!.
In a small pan, heat mixture together!.
Beat well, cool, and store in the refrigerator!.Www@FoodAQ@Com
No-Cream Alfredo Sauce
1 (12 ounce) can evaporated milk (homemade recipe below)
2 tablespoons powdered milk
1/4 cup butter
2 tablespoons flour
3/4 cup fresh grated parmesan cheese
1/2 teaspoon garlic salt
1/2 cup milk (can use nonfat milk, I make it extra rich by adding more powder in the water)
4 cloves of minced garlic and a teaspoon of thyme!. (optional)
1 cup mushroom, sliced, cooked in butter, and drained (optional)
1 cup thinly sliced grilled chicken pieces OR drained can of pink salmon (optional)
hot pasta
Shake together powdered and evaporated milks; set aside!.
Melt butter in medium saucepan; stir in flour to make a roux; cook until bubbly!.
Gradually whisk evaporated milk into the roux; cook sauce over medium heat, stirring, until bubbly!.
Reduce heat; add parmesan cheese and garlic salt; stir until melted!.
Thin sauce to desired consistency by stirring in up to one half cup milk!.
Add optional mushrooms and/or chicken pieces or drained can of pink salmon; heat through and serve over hot pasta!.
------
Homemade Evaporated Milk
1 1/2 cups warm water
1 cup powdered milk
2 tablespoons butter
Mix powdered milk and warm water together!.
Add butter!.
In a small pan, heat mixture together!.
Beat well, cool, and store in the refrigerator!.Www@FoodAQ@Com
Yes, just let it reduce and use a bit or cornstarch or flour!. Simmer on low heat til it reduces about 1/3!. Mix a teaspoon of cornstarch with room temp milk and add slowly while you are whisking!. A bit of sugar sprinkled in will help flavor the sauce to make up for the fat not being added with cream!.Www@FoodAQ@Com
Yes!.!.!.cooking is an art and when you don't have an ingredient you can substitute!. If you use milk, add a little bit of sugar, the necessary amount of salt and butter!. Cooking is all about creativity!.Www@FoodAQ@Com
yes you can!.!.!.!.!.you may want to thicken it with a little cornstarch but use cold milk instead of water to liquify the cornstarch!.!.!.!.!.i have done this and it turns out fine!.!.!.if you have any evaporated milk then you wont need the cornstarchWww@FoodAQ@Com
yes use about 1 1/2 times more milk and reduce it more than you usually would!.!.!.Www@FoodAQ@Com
you could but it would be a lot more runny than using creamWww@FoodAQ@Com