Best 10 How To Make Alfredo Sauce With Milk Recipes

ALFREDO SAUCE WITH MILK (NO HEAVY CREAM)

Steps:

• Place a pan onto your stove on a low heat.
• When the pan is warm, add ½ cup of butter and stir until melted.
• Sieve in your wheat flour and combine with the butter. When fully combined, your mixture should have a paste consistency.
• Add in one cup of milk and stir until mixture is smooth. Then add a second cup of milk and repeat the mixing process.
• Add your mozzarella cheese slowly into the pan. Ensure that it is fully incorporated into your mixture before adding your parmesan cheese.
• Add salt, pepper and oregano to the mixture to add a more authentic taste.
• Stir for 5 minutes, until the mixture has thickened and ready to serve.

ALFREDO SAUCE RECIPE WITH MILK - A QUICK AND EASY METHOD

Steps:

• Add butter to the non-stick pan and let it melt on low flame
• As the butter melts, finely chop the garlic cloves.
• Now add the garlic to the butter and sauté well.
• As the garlic sautés, add in the white pepper.
• Now, add the flour spoon by spoon, constantly stirring the mixture with a silicone spatula to avoid lumping.
• As the flour turns golden, add the milk. Note: It is crucial here to keep whisking the mixture vigorously as you add milk, or else you'll end up with a not so appetizing lumpy sauce.
• Keep whisking until the mixture thickens and starts to form into a sauce.
• As the sauce takes the desired consistency, take it off the heat.
• While the sauce is hot, add in the freshly grated parmesan and stir well.
• Next, add salt and pepper and adjust according to your taste.
• Last but not least, sprinkle a tbsp or two of fresh, chopped parsley and give it a light stir. The sauce is ready to be served!

CREAMY GARLIC ALFREDO SAUCE IN 15 MINUTES

Steps:

• Heat a sauce pan on medium-high heat. Melt butter, then add garlic and cook translucent and fragrant (about 1 minute).
• Whisk in flour and continue whisking to remove large clumps.
• Slowly whisk in the milk. Whisking often to make sure flour lumps are smooth, bring sauce to a low boil. Then reduce heat to low.
• Add dried herbs, mustard powder, parmesan, salt and pepper. Continue whisking until sauce is smooth and begins to thicken.
• Serve the sauce with your favorite pasta. If you're saving the sauce for later, allow the sauce to completely cool.
• Pour the sauce into mason jars or a container. Keep in fridge and use within 5 days.

NO-CREAM ALFREDO SAUCE

Steps:

• Bring a large pot of salted water to boil. Put the butter and cheese in a large bowl and set aside.
• Add the fettuccine to the boiling water and cook, stirring occasionally, according to the package instructions for al dente. Reserve 1 cup of the pasta water, then drain the pasta and add it to the large bowl. Using tongs, gently toss the pasta with the butter and cheese, adding pasta water as necessary to create a creamy looking sauce. Top with a few grinds of pepper.

HOMEMADE ALFREDO SAUCE

Steps:

• In a large saucepan, heat butter over medium heat. Add shallots; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer. Add cream; cook and stir until heated through. Stir in Asiago, 1/2 cup Parmesan, Romano cheese, salt and pepper; bring to a boil, stirring constantly. Reduce heat; simmer, uncovered, until thickened, about 10 minutes, whisking occasionally., Meanwhile, cook pasta according to package directions. Drain, reserving 1 cup pasta water; place pasta in a large bowl. Add sauce; toss to coat. Thin as desired with reserved pasta water. Serve with the remaining 1/2 cup Parmesan cheese.

CREAMY ALFREDO SAUCE

Steps:

• Melt butter in a large saucepan over medium-high heat; saute garlic until golden, 2 to 3 minutes. Lower heat to medium and gradually stir flour into garlic-butter mixture until dissolved and smooth, 3 to 5 minutes.
• Gradually stir Parmesan cheese into garlic-flour mixture until cheese is melted and mixture is thickened, 2 to 3 minutes. Slowly pour milk into cheese mixture, stirring constantly, until smooth, about 5 minutes; season with Italian seasoning, salt, and pepper. Cook and stir until sauce reaches desired consistency, 5 to 10 minutes.

QUICK AND EASY ALFREDO SAUCE

Steps:

• Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Toss with hot pasta to serve.

REDUCED FAT ALFREDO SAUCE

Steps:

• The key here is patience, add all ingredients gradually!
• Melt butter in sauce pan on stove top with medium heat.
• Gradually whisk in flour.
• This will create a yellow paste.
• Gradually add milk, whisking until incorporated and no lumps are present.
• Continue to whisk until hot.
• Usually 3-5 minutes.
• The longer you cook the base (without the cheese) the thicker the sauce will be.
• Add parmesan slowly, again whisking until incorporated.
• Add crushed garlic and pepper.
• Cook for 2 minutes or until cheese is melted.
• Remove from heat.

FIVE MINUTE HOMEMADE ALFREDO SAUCE WITH MILK

Steps:

• Place cream cheese, milk and Parmesan cheese in a microwave-safe dish and microwave on high for 2 to 2½ minutes until sauce is smooth, stirring every 30 seconds.
• Stir in nutmeg and pepper.
• Ladle on top or toss with hot, cooked pasta of choice.

ALFREDO SAUCE MIX

Steps:

• Measure all ingredients & combine.
• Store in an air-tight container.
• To use mix: - PER SERVING:.
• Combine 1/4 C mix with 2 T melted butter (OR sour cream) & 1/4 C milk.
• Whether to use butter or sour cream depends on the flavor you are after.