What Can be Used to Thicken Alfredo Sauce? - proper way of hand wash dishes in a restaurant

We always have the option to purchase commercial-produced Alfredo sauces that are sure to meet the requirements in case of an emergency.
But some companies mix cream cheese with food starch to thicken the sauce and overlap the taste of Parmesan cheese.
To avoid doing so, use one of the following ingredients to thicken the Alfredo sauce.
The remaining Alfredo sauce can be refrigerated for 3 to 4 days, or you can freeze the sauce and keep it in the fridge for 6 months.
Who doesn't like the delicious pasta, how can we not mention the mouth when we talk about the pasta --
How about adding sauce together?
The sauce that makes your pasta paste and delicious is Alfredo sauce.
Because Alfredo is a creamy sauce, it should have some rich and strong flavor, but if it doesn't, then it will spoil the taste of the sauce.
Traditionally, it is made up of butter, Parmesan cheese and thick cream, served with any type of pasta.
Among many cuisines, it is mixed with other ingredients such as chicken, shrimp, garlic cloves.
Usually, the first and basic step to make any gravy or sauce thick is to reduce, a process of boiling the sauce to remove moisture.
However, if this method alone is not enough to improve consistency, additional components need to be added.
There are a variety of simple thickening methods for Alfredo sauce.
All you need to do is find some simple ingredients in the kitchen.
When you pour the sauce on the pasta, add a teaspoon of butter if you feel the sauce is too slippery.
Turn the heat into the medium and continue to stir the mixture until the desired consistency is reached.
Butter contains milk and protein to form an emulsion.
This lotion changes the fat particles of the sauce and you end up with a thick sauce.
Egg yolk is an excellent thickening agent.
Take the required amount of eggs, separate from white.
Mix it with pasta water and continue to stir.
Take a tablespoon of sauce and mix slowly with the egg mixture, stirring constantly.
Cook the mixture until the sauce is thick. âx99¦ Take 1 tsp.
Dilute the corn flour with 3 teaspoons.
Cold water, mix fully.
Add the above mixture to the sauce through medium fire.
Constantly stir the mixture to avoid lumps.
When making the sauce, add the freshly ground mozzarella cheese and slowly boil it at low temperatures.
This technique will help to thicken the sauce at the beginning.
You can replace mozzarella cheese with Parmeggiano Reggiano and follow the same process.
Roux can also be used as a thickening agent, which can be prepared while making Alfredo sauce.
Mix the same amount of butter and flour and cook for one minute.
Next, add the mixture to the sauce and stir continuously at low heat.
Similar to the mozzarella cheese process, cream cheese should be mixed together during brewing.
You will get a very thick sauce due to the thickness of the cream. âx99¦ Take 1 tsp.
Mix water with 1 teaspoon.
Corn starch.
When the sauce is still boiling, the above mixture can be added to the sauce.
To use flour as a thickening agent, you only need to take a teaspoon.
Mix flour with cold water (cold water is necessary to avoid lumps ).
When the mixture of water and flour is smooth, add it to the sauce when stirring until it becomes thick enough.
It's important to remember that when starch-
Using the base preparation, it should be mixed properly, otherwise it will form a hard block and you will get the starch flavor in the food.