Alfredo sauce mix
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A shelf-stable dry mix of milk powder, Parmesan, cornstarch and garlic for quick Alfredo sauce. Whisk 1/4 cup with butter and milk on the stove.
Ingredients
- 1 cup instant nonfat dry milk powder
- 1/4 cup cornstarch
- 1/8 cup dried onion flakes
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 cups parmesan cheese dehydrated
- 2 tablespoons sour cream powder
Equipment
- mixing bowl
- airtight jar
- saucepan
- whisk
Directions
- Stir all the ingredients together well in a bowl.
- Keep in an airtight container in a cool, dry spot.
Notes
Sauce: measure out 1/4 cup mix into a saucepan over medium heat. Stir in 2 tablespoons melted butter and 1 cup milk or water. Whisk continuously; bring to a gentle boil, stirring constantly to avoid scorching. Cook until thickened to desired consistency. Tip: whisk the dry mix with a small splash of cold milk into a paste before adding the rest of the liquid.
Fresh Parmesan variation: leave the dehydrated Parmesan out of the stored mix; use 2 tablespoons dry mix, 2 tablespoons butter and 1 cup milk; cook until thickened, then stir in 1/2 to 3/4 cup finely grated fresh Parmesan off the heat.
Storage: airtight container, cool dry place, 12-18 months; fill the jar as full as possible; for long-term storage add a food-safe 100cc oxygen absorber.
Safety: use shelf-stable Parmesan powder for room-temperature storage; if your Parmesan needs refrigeration, keep the finished mix in the fridge or leave the Parmesan out and add fresh when cooking.
Nutrition
Serving: 22g | Calories: 88kcal | Carbohydrates: 7.7g | Protein: 5.6g | Fat: 3.9g | Saturated Fat: 2.2g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 344mg | Potassium: 129mg | Fiber: 0.1g | Sugar: 2.8g | Vitamin A: 126IU | Vitamin C: 0.7mg | Calcium: 173mg | Iron: 0.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 14 batches; dried onion flakes counted as dehydrated onion, parmesan cheese dehydrated counted as grated parmesan, sour cream powder counted as powdered creamer (no plain cream powder in USDA). Brands and portions vary, so use it only as an approximation.
