Last post, I said something along the lines of "my daughter doesn't eat much of anything."
It's true.
But she does eat pasta. She doesn't really like red sauce, but anything cheesy is fine.
Thus, cheese sauce for all your Fettuccine Alfredo needs.
1. So, you've made some pasta already, hopefully. In a pot big enough to hold all that pasta, melt a couple of tablespoons of butter. Don't burn it. Keep the heat nice and low.
2. Put a heaping tablespoon of flour into the melted butter and whisk.
3. Once all the flour in incorporated, pour a cup of milk into the butter mixture. (You've got a white sauce!)
4. Now add as much as a cup of grated cheese into this and take it off the heat.
5. Mix it up a little bit, and then throw the pasta into it.
Feel free to add any number of secret ingredients to this sauce. A teaspoon of Worcestershire works, or a little paprika, or any number of things. You can also mess with the fat content of the milk for varying levels of creaminess.
I made this the other day, but used a cup of whipping cream (I'm a sucker for full fat dairy) instead of milk & flour. Is the flour just a thickener here? Or does it add something else?
ReplyDeleteBasically. By adding the flour to the butter, you make a roux, which is basically sauce thickener. If just whipping cream works for you, I'm sure that it is fine. Many restaurants avoid using flour in sauces, which I'm sure helps those gluten-intolerant people.
ReplyDeleteOh, okay. I thought that the cheese was the thickener, which would explain the ultimate texture (and cheesy goodness!) of that meal. I also didn't know that a roux could do so many things (thicken sauce, electopop, etc.):
ReplyDeletehttp://www.youtube.com/watch?v=NQdC7h609k8
Why do I know that song?
ReplyDeleteOh, its on one of Thalia's Kids Bops!