![]() 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.
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