Can I make alfredo sauce with skim milk?

Question

And will you please give me tips on how??

Answer 1

I decided to try making an alfredo sauce tonight using skim milk and it turned out to be pretty decent, but in need of a little work and practice.



I didn't really measure my ingredients, but it was about

1 tbsp Butter

2 tbsp Flour

1 cup skim milk

and Parmesan cheese of course



Melt the butter then whisk in the flour until you have a nice yellow paste, then whisk in the milk making sure there aren't any lumps, then finally add the cheese to taste. I used about 1/4 cup, but it's definitely about personal preference here.

Answer 2

Yes, if your recipe calls for milk, skim should be fine :)...I like alfredo sauce with lots of parmesan cheese and butter. You can use skim milk, but the truth is that when it comes to alfredo sauce, the fattier the better in terms of deliciousness.

Answer 3

I don't use cream or milk or dairy in my alfredo, neither did the original recipe



Original fettuccine alfredo



Mixing the ingredients on a warmed platter will help them melt quickly to make a satiny sauce. For the best results, use dried pasta, which doesn't break as easily during tossing as fresh egg pasta does.





1 lb. dried fettuccine

1⁄2 lb. unsalted butter (2 sticks)

1⁄2 lb. finely grated parmesan (about 3 1⁄4 cup)





1. Bring a 6-qt. pot of salted water to a boil. Add fettuccine and cook, stirring occasionally, until pasta is al dente, about 8 minutes.





2. Meanwhile, cut butter into thin pats and transfer to a large, warmed platter. Drain pasta, reserving 3⁄4 cup pasta water, and place the pasta over the butter on the platter.





3. Sprinkle grated parmesan over the pasta and drizzle with 1⁄4 cup of the reserved pasta water.





4. Using a large spoon and fork, gently toss the pasta with the butter and cheese, lifting and swirling the noodles and adding more pasta water as necessary. (The pasta water will help create a smooth sauce.) Work in any melted butter and cheese that pools around the edges of the platter. Continue to mix the pasta until the cheese and butter have fully melted and the noodles are coated, about 3 minutes. (For a quicker preparation, bring the reserved 3⁄4 cup pasta water and the butter to a boil in a 12" skillet; then add the pasta, sprinkle with the cheese, and toss with tongs over medium-low heat until the pasta is creamy and coated, about 2 minutes.)





5. Serve the fettuccine immediately on warmed plates.

Answer 4

Yes

ALFREDO SAUCE:



1 c. evaporated skim milk

1 tbsp. diet butter

Dash garlic powder

1 tsp. minced parsley

Freshly ground black pepper to taste

1/4 c. grated Parmesan or Romano cheese

2 tbsp. flour



To make sauce, heat skim milk in a saucepan over medium heat. Do not burn or scald milk. Add the butter, garlic, parsley and pepper. While stirring constantly with a wire whisk, gradually add the cheese and then the flour. Reduce the heat to low, stirring frequently. Cook for about 10 minutes, until sauce thickens enough to coat a spoon. Transfer to gravy boat when ready to serve.

To make chicken, in a large non-stick skillet, place butter over medium heat to melt. Place chicken in pan and cook 4 to 5 minutes on each side until browned. Remove chicken from pan and cut in diagonal slices 1" thick.



In a saucepan, combine spinach, rice, nutmeg and Parmesan cheese. Heat 3 to 4 minutes until warm. Spread spinach mixture evenly on 4 plates. Distribute chicken slices equally on top of spinach.

Answer 5

You willl get a better consistency and rich color with the fat free half and half without all the fat. Better than milk, but if your in a pinch, the milk will do nicely too. Depends on what your making it for. And, yes, the roux as suggested will thicken it nicely. Just remember to only add a tablespoon at a time or it'll be too thick before you know it. You also have to simmer it well when adding the roux, or it will taste uncooked.

Answer 6

This Site Might Help You.



RE:

Can I make alfredo sauce with skim milk?

And will you please give me tips on how??