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substitute evaporated milk for half and half?

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I am making a grilled chicken & chicken sausage ,sundried tomato,grilled red pepper pasta dish .. I was wondering can i use evaporated milk in place of half & half for the "alfredo sauce" ?

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  1. As long as you don't mind that distinctive flavor that is a part of evaporated milk....I wouldn't use it but would substitute a "non-canned" dairy product like sour cream, milk etc.

    1. You can build a Mornay sauce with a roux-> low fat milk-> cheese.

      1 Reply
      1. re: monavano

        I second the mornay sauce idea idea. You could just make a basic bechamel. Also (this might be a no brainer, but I'm surprised how many people don't think to do this...), if you have heavy cream, you can mix 1 part cream and 1 part milk to make half and half. It's the exact same thing (I don't even buy half and half anymore--just heavy cream and milk).

        If you're good at improvising in the kitchen, it should be no big deal to use regular milk in an alfredo sauce, as long as you thicken it a little with a roux. It won't be as rich, but will be healthier and still tasty.

      2. you can make a classic alfredo sauce with just excellent butter and good parmesan. you don't need cream. evaporated milk tastes entirely different.

        a roux is the next best option, with regular milk.

        1. Depends on your concept of 'alfredo'. Evaporated milk works very well in some versions of mac-n-cheese. But some argue that 'alfredo' should only use butter and cheese.