How to Make Alfredo Sauce With Milk Butter and Cheese
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Alfredo sauce is one of the most common sauce recipes. Most people in the western world have eaten it at least once.
The first versions of alfredo sauce only required egg, butter, parmesan cheese, and fettuccine noodles.
Over the years, the recipe began to be adapted to suit dietary and taste preferences. Many chefs began adding heavy cream and other varieties of cheese.
Why Make Alfredo Sauce Without Heavy Cream?
Sometimes heavy cream can be too heavy for some people since it is so high in fat. One of the easiest ways to reduce the amount of fat in the preparation of this recipe is to substitute the heavy cream for a white roux sauce.
Here's how to make a white Roux sauce:
- Add 1 cup of melted butter to a saucepan (I'm personally in love with this saucepan from Amazon). The extra butter makes the sauce very creamy, without the need for heavy cream.
- Sift the butter, the same measure of wheat flour, cook until a paste is formed.
- Add half a liter of liquid milk. We use whole milk.
- Add the cheese. We use mozzarella and parmesan cheese.
Variations of Alfredo Sauce
- Use milk and cornstarch to substitute heavy cream – The result is very similar in flavor, and you will get a less fatty sauce, but with a lot of texture and creaminess.
- Add sauteed onions to add depth to a vegetarian alfredo sauce РSaute some onions (whatever type you prefer) saut̩ed onions. Cook the alfredo sauce in the same pan as you cooked the onions. For a sweeter sauce, you can caramelize the onions instead.
- Add herbs to your alfredo sauce – Don't miss the opportunity to try different aromatic herbs with your alfredo sauce to add more flavor and depth. Coriander, parsley, and rosemary are all great options.
- Add sauteed chicken for a more filling alfredo sauce – Sautee pieces of chicken with butter and white wine. You can cook the alfredo sauce in the same pot that you cooked the chicken in.
How to Make Alfredo Sauce With Milk (No Heavy Cream)
Gather your ingredients.
Turn the stove on low heat, place the butter in the pot, and stir with a spoon until melted.
When all the butter is melted, add the sifted wheat flour. If you don't have a sieve, use a strainer. I recently bought this perforated colander. It works great for draining large quantities of noodles!
Beat with a hand mixer until a paste-like mixture is obtained.
Add the first cup of liquid milk.
Stir well until all lumps disappear and the flour is integrated, with the butter and milk. You can add the second cup of milk as you stir.
While stirring, add the grated mozzarella and Parmesan cheese. Continue whisking until the mozzarella lumps are gone as well. Add the oregano and stir for about five minutes until the alfredo sauce becomes thick.
When the sauce has acquired the desired creaminess you can turn it off and let it rest for a few minutes while preparing the fettuccine (or whatever noodle you fancy).
Serve while it's still very hot! You can also sprinkle on some parmesan cheese or parsley along with salt and pepper to taste.
Alfredo Sauce With Milk (No Heavy Cream)
Yield: 5 cups
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
This Alfredo sauce is made with whole milk to make a white Roux sauce. No heavy cream involved!
Ingredients
- 2 cups whole milk
- ½ cup of wheat flour
- ½ cup of butter
- 1 cup of grated mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp oregano dried
- A pinch of salt and white pepper to taste
Instructions
Turn the stove on low heat, place the butter in the pot, and stir with a spoon until melted.
When all the butter is melted, add the sifted wheat flour. If you don't have a sieve, use a strainer.
Beat with a hand mixer until a paste-like mixture is obtained. Then add the first cup of liquid milk. Stir well until all lumps disappear and the flour is integrated, with the butter and milk. Add the second cup of milk as you stir.
While stirring, add the grated mozzarella and Parmesan cheese. Continue whisking until the mozzarella lumps are gone as well.
Add the oregano and stir for about five minutes until the alfredo sauce becomes thick.
When the sauce has acquired the desired creaminess you can turn it off and let it rest for a few minutes while preparing the fettuccine (or whatever noodle you fancy).
Serve while it's still very hot! You can also sprinkle on some parmesan cheese or parsley along with salt and pepper to taste.
Nutrition Information:
Yield: 10 Serving Size: 1/2 cup
Amount Per Serving: Calories: 334 Total Fat: 31g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 9g Cholesterol: 93mg Sodium: 272mg Carbohydrates: 9g Fiber: 0g Sugar: 2g Protein: 7g
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How to Make Alfredo Sauce With Milk Butter and Cheese
Source: https://foodsguy.com/alfredo-sauce-with-milk-no-heavy-cream/