Trying something new with your pasta recipes can be a bit exciting. However, when you do not get the desired result, that can be a little frustrating. Here’s something you can try to improve your pasta recipes with Alfredo sauce. Alfredo sauce may get thick and sticky. It is something you wouldn’t want to have with your specialty. That’s why it is essential to learn how to thin out Alfredo sauce.
Alfredo sauce can easily turn out thick and sticky instead of smooth and rich. Stay on this page and discover how to make the sauce thin enough perfect for any pasta recipe. Remember that it is better to have thinner sauce. This way your pasta will not be sticking together as much as possible. So first, get on the ingredients and materials you will need to do the process. It is necessary that everything is prepared. You will consume your time looking for an ingredient when you need it because you failed to prepare.
Alfredo sauce can be used with a wide variety of pasta recipes. Thus, you can decide how to use it.
Here is the list you need to start with the process:
- 2 Tbsp butter
- 3 medium-sized garlic cloves
- 1/12 tbsp plain flour
- 2 glasses of milk
- Diced chicken
Steps How to Thin Out Alfredo sauce
- Preheat the pan and place the butter onto it. As to your Alfredo sauce, add some butter. Butter is used to thin out the sauce. Let it melt decently under low heat. Finely chop the three (3) garlic cloves and pour them in a preheated pan with butter. Stir until it turns brown. Set the fire on the stove on medium or low heat. Once the garlic is already golden brown, add the plain flour to the pan and keep stirring. Do not leave the process until both the flour and the garlic become well-mixed.
- Once the desired mixture is achieved, pour a glass of milk into the pan. Keep on staring so you’ll have a perfect mixture. Add another glass of milk gradually until the sauce becomes thick. Stir the sauce continuously until cooked. You may add some seasoning or parmesan cheese to balance the taste of the milk. Finally, turn the heat off.
- Take the diced chicken and cook it in the pasta pan. Carefully stir until it cooks. Diced chicken must be small enough to cook easily. When you place the thickened cream sauce on a pasta, it will cool and interact with others. Then it would surely thicken. This is a natural occurrence. What you need to do is to season some glasses of milk before adding to the thick sauce. In case your sauce is nice when it is still hot, yet becomes thicker and stickier when it cools, what resort should you apply? This is an issue on the ratio of liquid and starch at the outset. Adjust the liquid volume so it would come consistent with your desired result. If you did not get the desired thin sauce-you had watery sauce instead, you can add shredded cheese to thicken it a little.
Try another process if the one doesn’t work for you.
- You can make your Alfredo sauce with parmesan cheese, heavy cream, and butter. Mixing these ingredients in a pan will give you a thick sauce. Spoon out a little from the thickened sauce and re -heat or repeat the process in a pan. Frequently whisk the ingredients to avoid burning and to achieve thinner sauce. Add some parmesan cheese and flour and continue heating. It will avoid any unfavorable taste of the flour. You can finish the process within a couple of minutes.
- Melt the butter in a saucepan over a medium heat. Add the cream and simmer for about five minutes. When it is melted, pour in the cheese and garlic and quickly whisk. Stir in some parsley to taste. Then you can already serve it.
- Another way to make the Alfredo sauce thin, try the classic way. In a saucepan, melt approximately 4 tablespoons of butter. Make sure that your stove is on a low heat. Add an equal amount of cream cheese. You can also have low fat cream cheese; but not one that is fat free. Stir the mixture to avoid thickening and burning. Otherwise, it will result in an unpleasant taste.
It will start to look curdled or separated. Continue whisking so it will become creamy. Pour in some garlic powder to add taste. If you do not want to taste garlicky flavor, fresh nutmegs can be an alternative. Add milk and cream. Occasionally stir and simmer. Then, pour the mixture that you have cooked before, add your preferred cheese combo or fresh parmesan. Season to taste. Add cream or milk whenever you need to reheat.