Asked Questions</h2>
<h3>Can I use milk instead of heavy cream?</h3>
Whole milk can be used, but the sauce will be thinner and less rich. Because milk is more likely to separate under high heat, keep the temperature low and avoid boiling it.
For a result closer to the original recipe, half-and-half is generally a better substitute than regular milk.<!–nextpage–>
<h3>Why did my Parmesan sauce become grainy?</h3>
A sauce can become grainy when