Alfredo Sauce Recipe with Milk
If you wish to make your own Alfredo sauce, there are several recipes that you can find where a few variations are incorporated to give you different tastes of the same sauce-base.
For instance, if you want a type of Alfredo sauce that is not heavy on the cream, you can check out Alfredo Sauce Recipe with Milk variations to find one that suits your palate.
Milk-based Alfredo sauce may even be light so those who are watching their diets won’t have to feel guilty after dining on Alfredo sauce pasta.
Alfredo Sauce Recipe with Milk
If you want light Alfredo sauce, you can substitute regular milk with skim milk.
Milk and Cheese Alfredo Sauce
Ingredients you will need for this recipe are: two cups of milk, one-fourth cup mushrooms, 3 cups of water, one tablespoon parsley, three-fourths stick of unsalted butter, one basil leaf, one and one-half cups of shredded Italian five cheese, four tablespoons of white flour, salt and pepper.
You may use the water used to cook your pasta or chicken broth instead of plain water for this recipe.
To cook the sauce, melt butter in your sauce pan and then slowly add in the four tablespoons of flour. Make sure to stir until free from lumps. Pour your water or broth while constantly stirring.
Pour the milk, add the basil leaf, parsley, mushrooms and cheese. Constantly stir so the milk won’t curdle. Add salt and pepper to taste. Cook until the sauce thickens according to your preference. Let it simmer for five minutes and then pour over your pasta.
Alfredo Sauce with Evaporated Milk
This recipe needs the following ingredients: twelve ounces of evaporated milk, one tbsp. cornstarch, one teaspoon butter, two tbsp. grated Parmesan cheese and a dash of white pepper.
Take out two tbsp. of milk and put aside. Pour the rest of the milk in your pan; make sure that you are cooking on medium heat to avoid burning. With the two tbsp. milk that you set aside, stir in the cornstarch. Mix until free from lumps.
Add your cornstarch and milk mix into the pan with the heated milk. Keep stirring until the sauce has thickened a little bit and then add the butter, Parmesan cheese and pepper according to your preference.
Stir until the sauce bubbles or has your desired consistency. Simmer for a few minutes and then serve over your preferred pasta.
You may substitute the evaporated milk with skim milk and the butter with your preferred butter substitute if you wish to turn this recipe into a light white sauce.
