QUICK ALFREDO SAUCE MILK RECIPES

Name: White Sauce or Bechamel Sauce
Yield: Makes about 1 cup
Ingredients: 2 tablespoons butter; 2 tablespoons flour; 1¼ cups milk, heated; Salt; Freshly ground pepper

WHITE SAUCE OR BECHAMEL SAUCE RECIPE - EPICURIOUS

White Sauce or Bechamel Sauce Recipe - Epicurious image

This used to be one of the first lessons in home economics classes; invariably white and pasty, it coated many a bland dish. When well made, however, it has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life. And it is important as a base for soufflés. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.

Provided by Marion Cunningham

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

2 tablespoons butter
2 tablespoons flour
1¼ cups milk, heated
Salt
Freshly ground pepper

Steps:

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
To turn your white sauce into cheese sauce, stir in ½ cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.

WHITE SAUCE OR BECHAMEL SAUCE RECIPE - EPICURIOUS

White Sauce or Bechamel Sauce Recipe - Epicurious image

This used to be one of the first lessons in home economics classes; invariably white and pasty, it coated many a bland dish. When well made, however, it has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life. And it is important as a base for soufflés. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.

Provided by Marion Cunningham

Yield Makes about 1 cup

Number Of Ingredients 5

Ingredients

2 tablespoons butter
2 tablespoons flour
1¼ cups milk, heated
Salt
Freshly ground pepper

Steps:

Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from the heat. To cool this sauce for later use, cover it with wax paper or pour a film of milk over it to prevent a skin from forming.
To turn your white sauce into cheese sauce, stir in ½ cup grated Cheddar cheese during the last 2 minutes of cooking, along with a pinch of cayenne pepper.
Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.

More about "quick alfredo sauce milk recipes"

WHITE SAUCE OR BECHAMEL SAUCE RECIPE - EPICURIOUS

This used to be one of the first lessons in home economics classes; invariably white and pasty, it coated many a bland dish. When well made, however, it has a proper place in homey, creamed dishes, often making leftovers stretch or giving cooked foods new life. And it is important as a base for soufflés. The French term for this medium-thick white sauce is béchamel. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary.
From epicurious.com
Reviews 4.0

Warm the milk on low heat just until little bubbles begin to form at the edges. Then remove from heat.

See details

QUICK AND EASY ALFREDO SAUCE RECIPE | ALLRECIPES

Traditional Alfredo sauce consists of butter, heavy cream, Parmesan cheese, and basic seasonings such as salt and pepper. This simple recipe, though, has a secret ingredient that speeds up the cooking process and makes it extra indulgent: cream cheese. Here's what you'll need to make Quick and Easy Alfredo Sauce:
From allrecipes.com

See details

CREAMY ALFREDO SAUCE RECIPE | ALLRECIPES

Creamy Alfredo sauce is quick and easy to prepare and goes nicely with pasta, shrimp, or chicken. ... twist. It's a delicious way to use up leftover ham after Christmas or Easter. In this collection of top-rated ham loaf recipes…
From allrecipes.com

See details

THE BEST COPYCAT OLIVE GARDEN ALFREDO SAUCE RECIPE ...

Feb 03, 2009 · How To Make Easy Alfredo Sauce (Olive Garden): In a medium saucepan, melt butter and brown the garlic puree.; Add the heavy whipping cream to the browned garlic.; Once the …
From copykat.com

See details

RECIPE FOR CHICKEN ALFREDO USING JAR SAUCE

2021-11-09 · In ragu alfredo sauce recipes, you use ragu classic alfredo sauce. Jarred alfredo sauce is quick and easy when you want to make a nice dinner after a busy day. Then in a hot skillet melt the butter and cook the chicken with the seasonings. To make instant pot frozen chicken alfredo with jar sauce…
From tfrecipes.com

See details

CAJUN SHRIMP & &OUILLE ALFREDO SAUCE OVER PASTA RECIPE ...

I sauteed my sausage, added the onions and garlic and sauteed those till cooked, and then made 2 cups of quick white sauce in the pan (first added a little butter to the rendered fat (1 tb or so), then added 3-4 tb of flour, let that cook a little bit in the pan, then stirred in 1 cup of 2% milk …
From myrecipes.com

See details

PERFECT HOMEMADE ALFREDO SAUCE - CHEF IN TRAINING

Jul 13, 2015 · In a medium sauce pan over medium heat melt butter. Add garlic, cream, pepper, and salt. Bring to a low boil and reduce heat to medium low and simmer for 8 minutes.
From chef-in-training.com

See details