Add dairy liquids: While whisking slowly pour in heavy cream and milk. Add flour, cook 30 seconds stirring constantly, then add garlic and saute until flour and garlic are golden, about 30 seconds longer. It's the main ingredient, so it makes a big difference in the tastiness of your finished sauce. Make roux: Melt butter in a large, deep skillet (or saute pan) over medium heat. Use the best quality, and best tasting, cheese you can find. You can really use any cheese you like - cheddar, Swiss, gruyere, gouda. Don't limit yourself to just using Parmesan for this Alfredo sauce recipe.Conversely, if the sauce seems too thick (either now or when you're warming it back up again), just whisk in a splash of milk, broth, or water to thin it out again. If the sauce seems too thin after you've added the cheese, just let it simmer for a few more minutes on low heat until it's as thick as you like.If you're starting to wonder if it's time to add the cheese, it probably is. You want to add the cheese just at the point when the milk is thick enough to coat the spoon and the sides of the pan in a thick milky layer. Also, don't wait for the milk to thicken up completely before adding the cheese since the cheese will thicken it even more.Just keep calm and carry on adding the milk a little at a time while whisking. First, they'll take on the consistency of mashed potatoes, then pureed cauliflower, and then a sauce. Roux 61 Seafood & Grill, Baton Rouge Picture: 1/2 Dozen Chargrilled Oysters - Freshly shucked LA oysters, topped w/ garlic, butter & parmesan - Check out. Never fear - those clumps will thin out as you continue adding the milk. When you first start whisking the warm milk into the roux, it will clump up and look an awful lot like you've made a horrible mistake.
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