How to Make Homemade Inexpensive Alfredo Sauce
Ingredients:
12 oz
(1 can) canned milk
1/2 c
regular milk (doesn't matter if it's whole or 2%)
1 Tbsp
cassava flour (tapioca starch)
3/4 tsp
diced garlic
1/3 c
grated parmesan cheese
1 pinch
salt
1 pinch
pepper
DIRECTIONS:
Sprinkle the cassava flour into the bottom of a small saucepan. Add canned milk slowly and whisk cassava flour while adding the milk. When it's mixed well, add the regular milk.
Place the saucepan over medium heat and add the garlic. (I prefer to buy a large bottle of minced garlic and keep it in the refrigerator for freshness. It's inexpensive and tastes as good as fresh garlic.)
Continue to whisk the mixture often (to prevent scorching) until mixture begins to thicken. Add Parmesan cheese and continue to whisk until mixture is fully thickened (usually at almost a slow boil).
Add a pinch of salt and pepper, to taste.
Serve over prepared pasta.
I pan-fry a chicken breast, without seasoning, and slice thin to add on toP
12 oz
(1 can) canned milk
1/2 c
regular milk (doesn't matter if it's whole or 2%)
1 Tbsp
cassava flour (tapioca starch)
3/4 tsp
diced garlic
1/3 c
grated parmesan cheese
1 pinch
salt
1 pinch
pepper
DIRECTIONS:
Sprinkle the cassava flour into the bottom of a small saucepan. Add canned milk slowly and whisk cassava flour while adding the milk. When it's mixed well, add the regular milk.
Place the saucepan over medium heat and add the garlic. (I prefer to buy a large bottle of minced garlic and keep it in the refrigerator for freshness. It's inexpensive and tastes as good as fresh garlic.)
Continue to whisk the mixture often (to prevent scorching) until mixture begins to thicken. Add Parmesan cheese and continue to whisk until mixture is fully thickened (usually at almost a slow boil).
Add a pinch of salt and pepper, to taste.
Serve over prepared pasta.
I pan-fry a chicken breast, without seasoning, and slice thin to add on toP
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