From the kitchen
Camel Milk Alfredo Sauce
A lightened alfredo built on camel milk and Parmesan, holding together at a controlled simmer.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups pasteurized camel milk, warmed
- 3/4 cup (about 65 g) finely grated Parmesan
- 1/4 tsp fine salt, plus more to taste
- 1/4 tsp black pepper
Method
- Melt butter in a heavy saucepan over medium-low heat. Add garlic; cook 30 seconds without browning.
- Whisk in flour and cook 1 to 2 minutes, stirring, until a pale smooth paste forms.
- Add warm milk in 4 additions, whisking smooth each time. Cook gently 4 to 6 minutes until it coats a spoon and no raw flour taste remains.
- Remove from heat. Let bubbling stop, then stir in Parmesan in small handfuls until melted.
- Season with salt and pepper. Toss immediately with cooked pasta, adding warm pasta water a tablespoon at a time if needed.
Cook with confidence
Before you start
Before you start
Grate Parmesan finely from a block. This is a flour-thickened Alfredo-style sauce; camel milk alone does not reduce into heavy cream. The sauce will thicken as it cools.
Serving and keeping
Refrigerate extra sauce within 2 hours for up to 3 days. Reheat gently to 165°F, adding milk as needed. Toss fresh pasta into reheated sauce rather than storing it already coated.
The Spoon Test
After about 4 minutes, sauce should coat the back of a spoon and hold a finger track. Remove from heat then. The 3/4 cup Parmesan thickens it further, so do not over-thicken the milk stage.
Parmesan Is the Fragile Step
- Finely grate cheese from a block.
- Stop active bubbling before Parmesan.
- Add cheese in several additions.
- Taste for salt only after cheese is incorporated.
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