I know how to make alfredo, but just discovered that I'm out of cream or half and half. All I have is vitamin D milk and condensed milk. And I don't want to go to the store for one pint of cream. Can I cobble an alfredo together from what I do have?
2007-04-06 05:14:37 · 5 answers · asked by chefgrille 7 in Food & Drink ➔ Cooking & Recipes
It should work out fine, but I suggest going to the store for cream. If you don't have time to go to the store, just thicken the milk with a roux.
1 Tbsp butter
1 Tbsp AP flour
1 cup milk
melt the butter in a saucepan add the flour and mix together for 1-2 minutes, vigorously whisk in the milk and continue to cook until thickened.
If it's too thick, add more milk.
Trust me, this works in a pinch, I've done it. I don't recommend it, of course, but it does work. Here's some more advice: whenever someone tells you that something can't be done when it comes to cooking, seek out another answer.
2007-04-06 05:20:59 · answer #1 · answered by Cheffy 5 · 0⤊ 1⤋
Silly chefs, remember the basics?
Alfredo is derived from Bechamel, which is a white sauce that is a combination of roux and *milk*. Not cream. Not half and half. Just plain milk (and onions, bay leaves, cloves...)
So to answer your question, YES! Use whole milk; there's nothing wrong with that! You can thicken it to the correct consistency and adjust the flavor with more butter and cheese and no one will be the wiser. It may take a minute or two longer to make, but then you'd be doing it the classical way, like they did in France way back in the day.
200+ yrs of cooking can't be wrong...
2007-04-07 00:12:10 · answer #2 · answered by gdwtchofnth 3 · 0⤊ 2⤋
Is this a test? LOL, The one thing that is lacking is the butter fat in the two choices, so if I had to choose it would be the condenced milk reduced, don't scald and add unsalted butter to try and reach the 36% level of the heavy cream, try 2 Tbs per C, coat your spoon and taste test it, you'll know when you've hit the mark
2007-04-06 12:24:09 · answer #3 · answered by Steve G 7 · 1⤊ 1⤋
There isn't enough butter fat in milk. That's why you need cream (which won't break or curdle under high heat). Do NOT make a roux. That's fine for a bechamel or mornay sauce, but alfredo is thickened by reduction not flour. It would be like using flour to thicken an emulsion like Hollandaise or Bearnaise sauce.
There is NO FLOUR in Alfredo Sauce.
2007-04-06 12:24:14 · answer #4 · answered by Anonymous · 0⤊ 3⤋
You have made me hungry now!
2007-04-06 12:27:14 · answer #5 · answered by shorty 6 · 0⤊ 2⤋