Homemade Alfredo w/Chicken & Broccoli
Tonight I made my first homemade alfredo sauce. I'm struggling with it because while the flavor was just about perfect, the consistency was only good when it was piping hot. As it cooled, it got to be the consistency of a nice buttercream frosting. Not quite right, obviously. It was definitely worth the effort and I'll definitely be making it again, but I'm hesitant to post a recipe that's just not right.
The trick will be adding more milk while keeping the flavor strong. Any suggestions are welcome! It was also my first time trying Aldi's Fit & Active Whole Wheat Pasta, and I have to say it was a big win. YUM!
----EDITED TO ADD----
I doubled up a recipe from a friend, and, as I mentioned, the consistency was off, though the flavor was rich and delicious.
2 sticks of butter, melted
4 cloves of garlic, grated
2 cups fresh grated parmesan cheese
1.25 cups half & half
.5 cup skim milk
Basil & Italian Herbs, Pepper to taste
I basically added the ingredients in this order. The skim milk was a last ditch effort to lighten the consistency of the sauce, but it was still too rich and thick. Next time I'm thinking less butter and I'll swap the ratio of half & half to milk, or at least add MORE skim milk, LESS half & half. The flavor was just awesome, though, so it'll be interesting. Later in the week I tossed in some milk and spinach to lighten it up and it made a big difference.
The trick will be adding more milk while keeping the flavor strong. Any suggestions are welcome! It was also my first time trying Aldi's Fit & Active Whole Wheat Pasta, and I have to say it was a big win. YUM!
----EDITED TO ADD----
I doubled up a recipe from a friend, and, as I mentioned, the consistency was off, though the flavor was rich and delicious.
2 sticks of butter, melted
4 cloves of garlic, grated
2 cups fresh grated parmesan cheese
1.25 cups half & half
.5 cup skim milk
Basil & Italian Herbs, Pepper to taste
I basically added the ingredients in this order. The skim milk was a last ditch effort to lighten the consistency of the sauce, but it was still too rich and thick. Next time I'm thinking less butter and I'll swap the ratio of half & half to milk, or at least add MORE skim milk, LESS half & half. The flavor was just awesome, though, so it'll be interesting. Later in the week I tossed in some milk and spinach to lighten it up and it made a big difference.