Making the most of what you spend on food means making the most of what you need to make a judgment, such as the parable of Jesus Brote and the fish. Restaurants stretch out sauces when they need one or two portions, but not a whole serving – a technique you can use in your kitchen with expensive preparations such as Alfredo sauce. Alfredo sauce consists of butter, cream and Parmigiano-Reggiano – all high quality ingredients with no real substitutes. With classic French technique and some kitchen gadgets, you can double up on fully cooked Alfredo at half the cost.
credit: vikif / iStock / Getty Images Add ingredients to stretch Alfredo after cooking.
Beerre manie means "fermented butter" and consists of the same ingredients as roux – in equal parts butter and flour. But beurre manie differs from roux in a few ways: incorporate it at the end of cooking to give a final thickening and shine boost and add cold or better to body temperature than butter and flour as hot as you can knead it.
To extend Alfredo with Beurre Mania and milk, mix 3 tablespoons of butter and flour all by hand. Knead the butter and flour with your fingers and roll them between the palms into a ball until smooth.
In a pot with a strong bottom, bring Alfredo plus to a low boiling point – it should just swell around the edges. Then add 1 cup whole milk and simmer again. Press about 1 teaspoon of Beurre Mania and place it on Alfredo, stirring vigorously until dissolved. Add Beurre Mania to spoonfuls – wait for the previous addition to dissolve before adding the next one. Put Alfredo for about 10 minutes or until it reaches the desired consistency.
Stir in 1 tablespoon freshly cooked parmesan until Alfredo arrives at the desired taste and season with kosher salt and fresh black pepper.
Cornstark's density is about twice that of Beurre Manie, but gives no finish. Cost effectiveness, however, is incomparable.
To extend Alfredo with corn starch, whip about 2 tablespoons of corn with 2 tablespoons of cold water until dissolved. Lightly make the alfredo sauce and mix in 1 cup whole milk. Return the sauce and slowly add the pulp to the sauce. Increase the heat until the alfredo simmer loudly and simmer constantly and allow to simmer for 1 minute.
Lower the heat to a medium low and continue to beat until Alfredo has simmered. Stir in fresh parmesan 1 tablespoon until the sauce has reached the desired flavor and taste the kosher salt and freshly ground black pepper.
Bechamel, the classic French mother sauce, serves as the basis for thousands of variations – cheddar cheese sauce, Soubise sauce and even biscuit sauce thicken in this combination of pink and milk. Unlike Beurre Mania, the flour and butter at Bechamel are cooked in a golden color before adding the milk, so make this Alfredo Extender in a separate sauce and beat in the final alfredo.
For 1 cup of Bechamel, melt 1 tbsp butter with 1 tbsp all-purpose flour in a heavy saucepan over low heat. Cook the pink until it turns blond and mix in 1 cup of milk at room temperature. Boil the milk slowly until softened. Simmer the bechamel for about 10 minutes and place in the pan with warm Alfredo. Season the parmesan with salt and pepper and mix until blended.
A connector – perhaps the most elegant capacitor thanks to its shiny and velvety mouthfeel – is best used if you want to extend Alfredo by only 1/2 cup – it has the lowest density because it lacks power.
Add 1/2 cup of whole milk to Alfredo and mix to set it up. Heat Alfredo to about 170 degrees Fahrenheit or if you just bubble around the edges of the pan. Then beat 1 egg yolk with 2 tablespoons of cream in a large bowl. Slowly pour about 1 cup of warm alfredo sauce into the joint and beat vigorously. After preparation, pour the Alfredo mixture and the mixture back into the Alfredo container and stir gently. Season Alfredo with parmesan, salt and pepper.