Actually I have seen other recipes on the net for making this sauce, I so much do not want to be a copycat and I pretty much came up with my own version of this yummy and tasty sauce. What I did first is I used 1/4 cup of nido milk powder because It is whole milk. and this is my favorite milk I use when I am cooking. I actually hate drinking powdered milk because to me it tastes really nasty.
To the nido in the bowel I added 2 cups of water a little at a time and was rapidly mixing as I go until it was a nice smooth liquid and set this aside. I minced 4 cloves of garlic finely and added this to a pot while I have water boiling in another to cook pasta. I added 1/4 cup of olive oil and 3 pats of butter and let this melt.
Then 3 tbs of all purpose unbleached flour was added to make a rouix, All of this is done on low heat because the sauce is supposed to be white and creamy and not take on any color. I gound 1 pinch of black peppercorns and added this to the pot. Here I have added the milk I set aside earlier that I made from the nido and water.
I added to more cups of nido and checked my rouix was not getting my sauce thick so I added another 2 tbs of unbleached all pourpose flour and 1/2 cup of water to make a slurry and added this to the pot after I added 1 medium chunk each of romano and parmesan cheeses.
I kept stirring Until all of the cheese melted in to the milky mixture and added either 1 pinch of kosher salt, pink salt or vegtea seasoning. I then turned the heat to high and what do you know the sauce was thickening. Also cornstarch can be used in place of all purpose unbleached flour. This Is a nice eddition for any types of pasta all except lasagna which to me is strictly a red sauce dish.
I hope you enjoy this just as much as we did last night.
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